Chicken and Lime Soup

Chicken and Lime Soup requires about 1 hour and 25 minutes from start to finish. This main course has 212 calories, 15g of protein, and 12g of fat per serving. This recipe serves 6. For $1.96 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up lime, olive oil, jalapeno, and a few other things to make it today. It is brought to you by Budget Bytes. 126180 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Autumn will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is tremendous. Similar recipes include Lime Soup With Chicken, Chicken and Lime Soup, and Yucatecan Chicken-and-Lime Soup.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.

 

Step by step:

1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.

2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.Rinse the cilantro and then roughly chop the leaves.

3. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.

Nutrition Information:

covered percent of daily need