Mexican Lime Soup with Chicken

Name: Mexican Lime Soup with Chicken
Total time: 3600 s
Yield: 3 servings
Cuisine: American
Ingredients: 2-3 limes; 2-3 bone-in chicken breast halves or chicken legs with back attached; 1 tsp. Salt; 1/2 tsp. tground pepper; 1 Tbsp Olive oil; 1 large white onion, chopped; 5 cloves garlic, minced; 8 oz. diced green chiles (optional); 4 cups low sodium chicken broth; 4 cups water; 1 1/2 tsp. Ground cumin; 1 avocado, peeled (sliced or chopped); Shredded Monterey Jack cheese

HappyCooker @cook_2616143

If you love chicken soup and the taste of lime, you will enjoy this tasty soup.

HappyCooker @cook_2616143

If you love chicken soup and the taste of lime, you will enjoy this tasty soup.

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Ingredients

60 mins

3 servings

2-3limes
2-3bone-in chicken breast halves or chicken legs with back attached
1 tsp.Salt
1/2 tsp.tground pepper
1 TbspOlive oil
1large white onion, chopped
5 clovesgarlic, minced
8 oz.diced green chiles (optional)
4 cupslow sodium chicken broth
4 cupswater
1 1/2 tsp.Ground cumin
1avocado, peeled (sliced or chopped)
Shredded Monterey Jack cheese

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Steps

60 mins

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.