Ingredients for Chicken Lime Soup
- Chicken Stock
- Limes
- Dried Mexican Oregano
- Dried Basil
- Pureed Chipotle Chile
- 2 bay leaves
- White pepper to taste
- Salt to taste
- Boneless Skinless Chicken Breast
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Reduced Fat Monterey Jack Cheese
- Corn Tortillas
- Lime wedges, for garnish
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How to Make Chicken Lime Soup
- Poach chicken breasts in enough water to cover. Bring to a boil, reduce heat and simmer for 15-20 minutes, or until cooked through. Remove from heat and let cool slightly. Shred chicken and set aside.
- In a large stockpot, combine chicken broth, lime juice, oregano, basil, pureed chipotle peppers, and bay leaves.
- Season with salt and white pepper to taste.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat and simmer for 15 minutes, allowing the flavors to meld.
- Add shredded chicken, diced tomatoes, red onion, and cilantro to the pot.
- Bring the soup back to a gentle boil.
- Reduce heat and simmer for 5 minutes.
- Taste and adjust seasonings as needed.
- Ladle the hot soup into warm bowls.
- Add cheese cubes to each bowl.
- Garnish each serving with baked tortilla strips, lime wedges, a dollop of non-fat sour cream, and a cilantro sprig.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
108g
Fat
45g
Carbs
29g
