Mexican Chicken Lime Soup
~ Trim Healthy Mama & Keto Friendly ~
This yummy soup has been one of the ALL time favorites! An absolutely scrumptious twist to your ho-hum chicken soup recipe that will liven up any table! In this hearty chicken soup, Mexican oregano lends a herbal aroma and strong, spicy flavor, which is countered by the fragrant garlic, piquant jalapeño chili, and tart lime juice. MORE PLEASE!
Check out the recipe below…
Mexican Chicken Lime Soup
A zesty and comforting Mexican Chicken Lime Soup, packed with tender chicken, fresh lime, and bold flavors. Perfect for a light yet hearty meal.
Ingredients
Ingredients:
- 1/4 cup of Lime juice
- 1 Lime cut into wedges
- 2 Bone-in skin-on chicken breast halves, each about 10 oz.
- 1 tsp. Kosher salt plus more, to taste
- 1/2 tsp. Freshly ground pepper plus more, to taste
- 1 Tbs. Extra-virgin olive oil
- 1 Mmedium white onion chopped
- 5 Garlic cloves minced
- 1 Jalapeño chili seeded and minced
- 3 cups Low-sodium chicken broth
- 3 cups Water
- 1 1/2 tsp. Mexican oregano
- 1 Haas avocado pitted, peeled and diced
- 2 Drops of Young Living Lime Vitality Essential Oil
- 2 oz. Queso fresco or mild feta cheese crumbled
Instructions
Directions:
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Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice, lime vitality essential oil, and oregano, then return the chicken to the pan.
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Increase the heat to high and bring the liquid 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 shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.
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Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.
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Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.
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Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008). But perfect for all our Trim Healthy Mama Followers!
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Enjoy!
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Disclaimer: We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.
