Chicken and Lime Soup

Ingredients

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  300g

• Jalapeno

  Pop Chips

  100g

• Garlic

  Raw

  4 clove or 12g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  100g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Tomatoes

  Diced, with Zesty Mild Green Chiles - Stop & Shop

  200g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Cumin

  Spices, cumin seed

  ½ tbsp, whole or 3g

• Limes

  Raw

  1 fruit or 67g

• Cilantro

  Raw - Whole Foods Market

  50g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. 1.Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.
2. 2.Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.
3. 3.After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).
4. 4.Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.
5. Notes *I use Better Than Bouillon chicken soup base to make my broth because it is less expensive than buying canned or boxed broths.