Recipe of Quick Mexican Lime Soup with Chicken

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mexican lime soup with chicken. It is one of my favorites food recipes. For mine, I’m gonna 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 meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Mexican Lime Soup with Chicken is something that I have loved my whole life.

To begin 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 cook that.

The ingredients needed to make Mexican Lime Soup with Chicken:

1. Get 2-3 limes
2. Make ready 2-3 bone-in chicken breast halves or chicken legs with back attached
3. Make ready 1 tsp. Salt
4. Take 1/2 tsp. tground pepper
5. Make ready 1 Tbsp Olive oil
6. Get 1 large white onion, chopped
7. Take 5 cloves garlic, minced
8. Get 8 oz. diced green chiles (optional)
9. Get 4 cups low sodium chicken broth
10. Take 4 cups water
11. Prepare 1 1/2 tsp. Ground cumin
12. Prepare 1 avocado, peeled (sliced or chopped)
13. Make ready 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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