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Mexican Lime Soup with Chicken
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Ingredients
- 3 Limes
- 2lbs chicken breastbone in, skin less chicken breast
- 1tsp sea saltplus more, to taste
- 1/2tsp black pepperplus more, to taste
- 1tbs olive oil
- 5cloves garlicminced
- 1 jalapeno pepperseeded and minced
- 3cups low sodium chicken broth
- 3cups water
- 1 1/2tsp Mexican oregano
Instructions
- Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.
- Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice and oregano, then return the chicken to the pan.
- Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.
- Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.
- Put the lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately.
Recipe Notes
Phase 4
Try adding the following:
- 1 large white onion, chopped. Add the onion to the pan and sauté until translucent before sauting garlic
- 1 Haas avocado, pitted, peeled and diced
- 2 oz. queso fresco or mild feta cheese, crumbled
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