Mexican Lime Soup with Chicken
Mexican Lime Soup with Chicken

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mexican lime soup with chicken. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Mexican Lime Soup with Chicken is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Mexican Lime Soup with Chicken is something which I’ve loved my entire life.

Create An Easy Ancho Tortilla Soup At Home. Stir the chicken into the soup. Adjust the seasonings with salt and pepper. Put the avocado, cheese and lime wedges in separate small bowls.

To begin with this recipe, we have to first prepare a few components. You can cook mexican lime soup with chicken using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mexican Lime Soup with Chicken:
  1. Make ready 2-3 limes
  2. Prepare 2-3 bone-in chicken breast halves or chicken legs with back attached
  3. Take 1 tsp. Salt
  4. Take 1/2 tsp. tground pepper
  5. Make ready 1 Tbsp Olive oil
  6. Take 1 large white onion, chopped
  7. Make ready 5 cloves garlic, minced
  8. Prepare 8 oz. diced green chiles (optional)
  9. Get 4 cups low sodium chicken broth
  10. Prepare 4 cups water
  11. Make ready 1 1/2 tsp. Ground cumin
  12. Prepare 1 avocado, peeled (sliced or chopped)
  13. Take Shredded Monterey Jack cheese

The limes that are used in the Yucatan are a slightly different variety than what is easily available here, but standard Persian limes will work fine. Add chicken and oregano to pot; sprinkle with salt and pepper. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked.

Instructions to make Mexican Lime Soup with Chicken:
  1. Cut one lime into 4 - 6 wedges and set aside for serving. Juice 1 - 2 limes to make 1/4 cup. (One big lime may be enough.)
  2. Season the chicken with salt and pepper.
  3. In a large soup pot, sauté the onion until translucent, about 4 minutes. Add the garlic and diced chilies and cook for another minute or two.
  4. Add the chicken, broth, water, lime juice, cumin, salt and pepper to the onion mixture.
  5. Increase the heat to high and bring the soup 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 is no longer pink in the middle, about 40 minutes.
  6. Remove the chicken from the soup and shred or cut into pieces. Gently stir the chicken back into the soup.
  7. Serve topped with shredded Monterey Jack cheese, avocado, and additional limes.

Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked. A flavor-filled limey chicken broth base with just a handful of traditional soup ingredients (onions, pepper, tomatoes) and packed with shredded chicken for satiety. Add the chicken, broth, water, lime juice cumin, salt and pepper to the onion mixture. Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface.

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