Mexican Lime Soup with Chicken
Mexican Lime Soup with Chicken

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mexican lime soup with chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mexican Lime Soup with Chicken is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Mexican Lime Soup with Chicken is something that I’ve loved my whole life. They’re fine and they look fantastic.

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 get started with this particular recipe, we must prepare a few ingredients. You can have 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. Get 2-3 limes
  2. Get 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. Get 1 Tbsp Olive oil
  6. Prepare 1 large white onion, chopped
  7. Prepare 5 cloves garlic, minced
  8. Prepare 8 oz. diced green chiles (optional)
  9. Get 4 cups low sodium chicken broth
  10. Make ready 4 cups water
  11. Get 1 1/2 tsp. Ground cumin
  12. Take 1 avocado, peeled (sliced or chopped)
  13. Get 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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