Chicken & Lime Soup
- Ingredients:
- 16
- Yields:
-
1 quart
ingredients
- 1 quart chicken stock
- 2 limes, just the juice
- 1 teaspoon dried Mexican oregano
- 1 teaspoon dried basil
- 1 teaspoon pureed chipotle chile
- 1 bay leaf
- to taste white pepper
- to taste salt
- 1⁄2 lb boneless skinless chicken breast
- 1 cup tomatoes, diced
- 1⁄2 cup red onion, chopped
- 1 tablespoon cilantro, minced
- 4 ounces reduced-fat monterey jack cheese, cubed
- 2 corn tortillas, cut in strips
- 4 lime slices
- 4 sprigs cilantro
directions
- Poach chicken breasts then shred.
- Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper.
- Bring to boil.
- Simmer 15 minutes.
- Add shredded chicken, tomatoes, red onion and cilantro.
- Bring to boil.
- Simmer 5 minutes.
- Adjust seasonings to taste. Ladle very hot soup into warm soup bowls.
- Drop in cheese cubes.
- Garnish each serving with a few baked tortilla strips, lime slices, non-fat sour cream and cilantro sprig.
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Reviews
-
This soup has a really nice flavor. I served it for dinner last night along with Mesa Grill Bread #37758. They complimented each other nicely. I needed to add more salt to this than I usually add to food, and I skipped the sour cream and lime slice garnish. Otherwise, recipe was made as directed, and I don't believe I would change anything in the future.
RECIPE SUBMITTED BY
Dancer
Guelph, 0