Xochitl Chicken And Lime Soup Recipes

Steps:

• 1. Heat olive oil in a large soup pot. (I used chili infused olive oil.) Add the onion, celery, pepper, and carrot - cook over medium heat for about 5 minutes, or until the onions are soft and translucent. Add garlic and cook for one more minute.
• 2. Add the chicken breast, broth, diced tomatoes with chiles, oregano, and cumin to the pot. Cover pot, turn the heat up to high, and bring to a boil. Then, turn the heat down and let the pot simmer for 45 minutes.
• 3. After simmering for 45 minutes, add the zucchini slices. Remove the chicken from the pot and shred the meat. Return the shredded meat to the pot. Squeeze the juice of one of the limes into the soup - about 2-3 tablespoons of juice. Zucchini should be cooked by still firm. Add salt and pepper to taste.
• 4. Stir the chopped cilantro and green onions into the soup. Add some chopped avocado to each bowl then ladle in the soup. Other garnishes may be at the table and added as desired.

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Steps:

• Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
• Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.