Cilantro Lime Chicken Soup
If you are looking for something that is quick and easy but very tasty this is the recipe for you. This is so light and flavorful and is a soup that can be made any time of year! I hope you enjoy!
In a large pot heat 1 tsp olive oil.
Slice and then thinly chop to 5 to 6 green onions. Also,
chop 2 jalapenos seeded if you don’t like it quite so hot. I generally use 2 tbsp fresh packed dices jalapenos pictured below as I have ruined quite a few contacts due to the oil in chopping fresh jalapenos which wasn’t fun and using gloves is a pain. It is up to you.
Add all to the hot oil and saute a few minutes until soft then add minced garlic. You can use either 2 minced cloves but I use the 1+ tsp jarred in olive oil as it keeps longer and I use a lot of it. Cook for addition 30 seconds.
Add 6 cups chicken broth, 1 tsp cumin, 5 chopped roma or 8 cherry tomatoes cut in half. I used these because they are fresh from my garden. You can really use whatever you have or like just cut into small pieces.
Add 3 chicken breast or 4 thighs/boneless skinless. Bring to boil and then reduce heat and cover for about 12 minutes. Remove chicken and shred or diced whichever you prefer. I find it easier to dice the chicken as apposed to shredding but that’s just me. At this point if you want a hearty soup you can add a can of black beans that are drained and rinsed well. It would also be good with 1/4 cup frozen corn added. Taste and add salt and pepper if needed. Add chicken back to pot with 1/3 cup chopped cilantro and 3 tbsp fresh lime juice. Be sure to roll the lime to release the juices prior to cutting and use a fork to get the juice out of the lime.
I serve each bowl topped with 1/2 diced avocado. I feel this is what makes this soup over the top good. Enjoy!!!
Cilantro Lime Chicken Soup
1 tbsp olive oil
5-6 chopped green onions
2 jalapenos chopped and seeded if you dont want it hot
2 clove minced garlic
6 cup chicken broth
1 tsp cumin
3 roma or 8 Cherry tomatoes
3 boneless skinless chicken breast or 4 thighs
1/3 cup cilantro
3 tbsp fresh lime juice
3 avocados diced
salt and pepper to taste.
salt and pepper to taste
Heat olive oil in large pot and then add green onion and jalapeno until soft. Add minced garlic and cook an additional 30 seconds.
Add chicken broth, cumin, tomatoes and Chicken. Bring to boil, reduce heat and cover cook for about 12 minutes for chicken to be done. Remove chicken and shred or chop. As an option at this point you can add beans or corn and heat. Add chicken back to pot along with cilantro, lime juice. Serve immediately adding 1/2 diced avocado to each bowl.
Enjoy!