Mexican Lime Soup with Chicken
Mexican Lime Soup with Chicken

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, mexican lime soup with chicken. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mexican Lime Soup with Chicken is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Mexican Lime Soup with Chicken is something that I have loved my entire life.

To get started with this particular recipe, we must 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. Take 2-3 limes
  2. Take 2-3 bone-in chicken breast halves or chicken legs with back attached
  3. Make ready 1 tsp. Salt
  4. Get 1/2 tsp. tground pepper
  5. Get 1 Tbsp Olive oil
  6. Prepare 1 large white onion, chopped
  7. Make ready 5 cloves garlic, minced
  8. Prepare 8 oz. diced green chiles (optional)
  9. Make ready 4 cups low sodium chicken broth
  10. Prepare 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
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.

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