Mexican Lime Chicken Soup (adapted from an old Williams Sonoma Catalog)
- 3 or 4 limes
- 3 boneless skinless chicken breast halves
- 1 tsp salt
- 1 tsp ground pepper
- 1 Tbsp olive oil
- 1 large white onion, chopped
- 1 Tbsp fresh chopped garlic
- 1-2 Jalapeno Peppers finely diced
- 8 cups water (you can use half chicken or vegetable broth if you prefer)
- 1 1/2 tsp ground cumin
- 1 avocado, peeled (sliced or chopped)
- Shredded cheese of your choice, (Monterrey Jack is suggested but whatever is on hand will work)
- 2 Tbsp chopped cilantro
- Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.
- Season the chicken breasts with the salt and pepper.
- In a soup pot, sauté the onion until translucent. Add the garlic and diced jalapenos and cook for another minute or two
- Add chicken breasts and cook until all sides are lightly cooked.
- Add the water, lime juice, cumin, salt and pepper to the chicken and onion mixture.
- Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface.
- Reduce the heat to medium-low, cover partially and simmer until the chicken is no longer pink in the middle.
- Remove the chicken from the soup and shred. Gently stir the shredded chicken back into the soup.
- Serve topped with shredded cheese, avocado, chopped cilantro to garnish and additional lime wedges.