Chicken Lime Soup
Ingredients
- olive oil, mist ⓘ
- 3 boneless skinless chicken breast halves ⓘ
- 4 limes
- 1 1/2 quarts homemade chicken broth or 1 1/2 quarts good quality chicken broth ⓘ
- 1 cup diced red bell pepper ⓘ
- 2 garlic cloves, minced ⓘ
- 1/2 cup diced celery ⓘ
- 1 cup diced carrot ⓘ
- 1 1/4 cups diced zucchini ⓘ
- 1 cup diced skinned and seeded tomatoes ⓘ
- salt ⓘ
- 1/4 cup minced fresh cilantro ⓘ
- Very Picante Homemade Salsa (use 1/2 cup) ⓘ
- 1/2 red onion, diced ⓘ
- 3 ripe tomatoes, seeded and diced ⓘ
- 1 jalapeno chile, minced (include seeds) ⓘ
Instructions
- Spray olive oil mist over the chicken breasts, then squeeze the juice of 1 lime over them. Grill (or broil) the chicken over medium heat for 5 minutes per side. Cool for a few minutes, then dice or shred. Set aside.
- Bring the chicken broth to a simmer. Add the bell pepper, garlic, celery and carrot. Cook over low heat for 15 minutes. Stir in the zucchini and cook for 5 minutes. Add the reserved chicken, the juice of the remaining limes and the tomato. Season with salt. Simmer for a couple of minutes. Remove from heat. Stir in the cilantro and salsa, or pass them at the table.
- For Salsa: Combine the onion, tomatoes, chile, garlic, cilantro and lime juice in a bowl. Season to taste with salt. Yields about 2 cups.
Nutrition & Diet Analysis (per serving)
567
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).