CHICKEN AND LIME SOUP
I’m a soup-all-year-round person. The soup is delicious. It’s full of nutrients. It is easy to freeze soup. This soup is what it’s at. The clear broth is refreshing enough to be suitable for summer, and it has a deliciously spicy salty, sour, and sweet soup that will make you come to the next bowl, and more. If you want to spice up how you cook your chicken soup, This Chicken and Lime Soup is the best option!
This Chicken and Lime Soup recipe resulted from a trip to a Mexican restaurant, where I enjoyed the most delicious, flavorful, and tangy Caldo Xochitl. I added a bit more lime as I’m a huge fan of limes, and it gave the soup that perfect blend of spicy and salty, the same flavor combination that creates Chinese hot and spicy soup so delicious. Something in this flavor combination makes you feel all the right places on your tongue!
MAKE YOUR CHICKEN AND LIME SOUP MILD
The recipe is quite spicy. The spice comes from the jalapeno, diced tomatoes, and green chiles. If you’d prefer to create this Chicken and Lime Soup mild, it is best to leave out the jalapeno and instead use the 15 oz. container of regular diced tomatoes or diced tomatoes that have been roasted in the fire substituted for the tomatoes that contain green chiles.
One yellow onion ($0.21)
Three ribs of celery (about 1/2 lot) ($0.37)
One jalapeno ($0.17)
Four cloves of garlic ($0.32)
2 tablespoons olive oil($0.32)
One skinless, boneless chicken breast (about 3/4 lb.) ($2.32)
6 cups chicken broth* ($0.78)
2 10oz. cans of diced tomatoes with green chilies (Rotel) ($0.90)
1 tsp oregano ($0.10)
1 Tbsp of cumin ($0.15)
One lime ($0.22)
1/2 bunch cilantro ($0.40)
One avocado ($1.50)
Cut the onion, celery, and jalapeno (scrape the seeds off the jalapeno before cutting). Chop the garlic. Add the celery, onion, jalapeno, garlic, and olive oil into a large soup bowl and cook on medium heat for approximately 5 minutes until the onions become tender and transparent.
Incorporate the chicken breast, tomato dice, chicken broth with chilies (juices), oregano, and spices into your pot. Put a lid on the bank, turn the heat high, and bring the soup to a simmer. When boiling, it is done; reduce the heat to a simmering level and allow the pot to simmer for approximately 45 minutes.
After simmering for about 45 minutes, Remove the chicken breast from the cooking pot and use two forks cut the breast into shreds. Return the shredded meat to the pan. Pour the juice of one lime into the broth (2-3 3 Tbsp of juice).
Rinse the cilantro, chop it into small pieces. The chopped cilantro should be added to the soup, stirring the soup, and then served. Slice the avocado, and include a couple of slices in each bowl.