Monday, November 18, 2013

Mexican Chicken & Lime Soup

Okay, so, who hasn't heard of Williams-Sonoma's Mexican Lime Soup?  I honestly don't know of many people who haven't!  This is one of the best soups I've ever tasted!!  It was so flavorful & refreshing, and will definitely hit the spot every time you make it!  The original recipe is posted on the Williams-Sonoma website within their recipes tab, but I made a few minor adjustments, based on what I had in my own kitchen.  Go on and give this soup a try!  It's perfect for those cool and cozy autumn nights!

Mexican Chicken Lime Soup
Recipe adapted from Williams-Sonoma / Serves 2-3

  • 1 boneless, skinless chicken breast half (cut into chunks)
  • 3 limes, juiced
  • 4 garlic cloves, minced
  • 1 tsp crushed red pepper
  • 1/4 cup diced red onion (or white onion, if you prefer)
  • 2 cups chicken broth
  • 2 cup water
  • mild feta cheese - for topping
  • 1 medium avocado, diced - for topping
  • cilantro - for topping
  • 1/2 tsp kosher salt
  • 1 TB grape seed oil
  • 1/4 tsp ground black pepper
  • 1 tsp McCormick's Perfect Pinch Salt-Free Original All Purpose Seasoning (or 1 tsp oregano)
  1. Season chicken breast chunks with kosher salt and black pepper.
  2. Heat oil in a saucepan and sautee chicken breast pieces until browned.
  3. In the meantime, combine chicken broth, water, crushed red pepper, lime juice, black pepper, kosher salt, and McCormick's seasoning in a medium-sized pot.
  4. Remove browned chicken from saucepan and add to the pot.
  5. In the same saucepan, sautee garlic and red onions until nearly translucent (being careful not to burn the garlic).
  6. Add garlic and onions to the pot and cook on medium heat until boiling.
  7. Reduce heat and simmer for 10-15 minutes.
  8. Transfer soup to a bowl and top with cilantro, diced avocado, and mild feta cheese.
  9. Enjoy!

    No comments:

    Post a Comment