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

Ingredients:
- 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)
Directions:
- Season chicken breast chunks with kosher salt and black pepper.
- Heat oil in a saucepan and sautee chicken breast pieces until browned.
- 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.
- Remove browned chicken from saucepan and add to the pot.
- In the same saucepan, sautee garlic and red onions until nearly translucent (being careful not to burn the garlic).
- Add garlic and onions to the pot and cook on medium heat until boiling.
- Reduce heat and simmer for 10-15 minutes.
- Transfer soup to a bowl and top with cilantro, diced avocado, and mild feta cheese.
- Enjoy!
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