Chicken Lime Soup

Chicken Lime Soup

This is similar in flavor to tortilla soup — I’m honestly not sure of what the difference is. It’s not as filling as most soups I make, but it keeps well, and it makes quite a bit of it, so you can just eat more! Fried tortillas would make a lovely garnish, and I’d forgotten to put the avocado I sliced up on my mug before I took a picture. Folks liked this soup pretty well, and I enjoyed the leftovers. It’s pretty economical — since you shred the chicken, you don’t need that much of it. Alternately, the flavors are strong enough that you can use freezer-burned chicken and no one will be the wiser. I hate throwing reasonably good things out!

Chicken Lime Soup, adapted from Budget Bytes

2 Tbsp. olive oil
1 medium yellow onion, diced
2 stalks celery, diced
1-2 jalapenos, diced, seeds removed*
6 cloves garlic, grated
2-3 large chicken breasts, freezer burn optional
6 cups chicken broth
1 (14.5-oz) can diced tomatoes with green chiles (Ro-Tel, maybe)
1 tsp. oregano
1/2 Tbsp. cumin
1 lime
1/2 cup cilantro, chopped (measure then chop!)
salt & pepper to taste
1 avocado, cubed
sour cream

Heat the oil over medium heat in your chosen soup pot. When it shimmers, add the onion, celery, jalapeno and a pinch of salt. Stir it all up and drop the heat a bit so the veggies sweat instead of browning. When they’re almost tender, add the garlic and give it another good stir.

When the vegetables are tender, add the oregano and cumin, mixing them in well, and then the chicken broth, tomatoes and chicken. Bring the lot up to a boil, drop the heat to a simmer, cover and let it go for an hour.

Fish out the chicken and shred it up, then put it back in the pot. Juice the lime into the pot and stir in the cilantro. Taste for seasoning and season to your liking. Serve with avocado cubes and sour cream!

*Leave the ribs in if you like the heat, but the texture of the seeds is awful if you leave them in.

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~ by iliadawry on 27 December 2012.

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