Recipe of Homemade Mexican Lime Soup with Chicken

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mexican lime soup with chicken. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Stir in the chipotles and adobo sauce, then stir in the chicken broth. Stir in the cilantro and lime juice; season with salt and pepper. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

Mexican Lime Soup with Chicken is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Mexican Lime Soup with Chicken is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this 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 cook it.

The ingredients needed to make Mexican Lime Soup with Chicken:

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

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. 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. Forget the soup at the restaurant and make your own Slow Cooker Mexican Chicken Lime Soup.

Steps 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.

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. Forget the soup at the restaurant and make your own Slow Cooker Mexican Chicken Lime Soup. This soup is tart, sweet, spicy and is filled with shredded chicken, corn, avocado, rice and your favorite soup toppings. SLOW COOKER MEXICAN CHICKEN LIME SOUP I don't know about you but I love a good soup recipe. Add chicken and oregano to pot; sprinkle with salt and pepper.

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