In The Kitchen: Mexican Lime Soup - - Tyler, Longview, Jacksonville |ETX News


In The Kitchen: Mexican Lime Soup

      2        TBSP. Olive oil

6        Garlic cloves, sliced

6        Small skinless boneless chicken breast halves, cut crosswise into ½ inch wide


1 ½ tsp. Dried oregano

9          Cups canned low-salt chicken broth

1/3  Cup fresh lime juice

1 ½ Cups coarsely crushed tortilla chips

2          Avocados, peeled, pitted, diced

3          Tomatoes, chopped

3     Green onions, sliced

Chopped fresh cilantro

Minced jalapeno chilies

Lime slices



Heat oil in heavy large pot over medium heat.  Add garlic and stir 20 seconds.  Add chicken and oregano to pot; sprinkle with salt and pepper.  Saute 3 minutes.  Add broth and lime juice and bring to simmer.  Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes.  Season soup to taste with salt and pepper.

Divide crushed tortilla chips among 6 bowls.  Ladle soup into bowls.  Top soup with avocados, tomatoes, green onions, cilantro and jalapenos.  Garnish with lime slices and serve.




Powered by Frankly