Thursday, June 7, 2012

Mexican Chicken Lime Soup

Jason and I have been working really hard over the last few weeks to use our leftovers and the items in our freezer instead of making another trip to the grocery store. The leftover pasta sauce with spicy Italian sausage, and fettucini noodles were good, but this Mexican Chicken Lime Soup was fantastic! I felt quite proud of myself for spending no extra money and recreating a dish that I've only been able to find at the local Mexican restaurants. Feel free to make it exactly as is or to substitute your leftovers where appropriate!

Mexican Chicken Lime Soup
Kelley Gondring

In a medium pot, bring to a simmer:
5 cups chicken broth

In a small saucepan, add:
1/4 cup water
1 chicken breast, butterflied
2 chicken thighs*

*These are the cuts and the amount of chicken I had leftover in my freezer. Ideally, I'd use 2 chicken breasts.

Sprinkle chicken with:
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon garlic salt
1/2 teaspoon basil
1/4 teaspoons parsley
1/4 teaspoon coriander
1/8 teaspoon oregano

Cover and cook over medium heat until no pink remains in the chicken. The water shouldn't evaporate because it's covered, but if it does add a little more water. Remove chicken and place on cutting board. Shred chicken.

Add to the saucepan:
1 teaspoon olive oil
1/2 large white onion, diced
6 cloves minced garlic
1 ripe tomato, diced
juice of 1/2 a lime

Sauté over medium-low heat for 10 minutes.

Add the shredded chicken, onion/tomato mixture, 1 1/2 cups cooked rice, and the juice of the other 1/2 of the lime to the chicken broth. Let simmer for thirty minutes.

Serve with cubes of ripe avocado, minced cilantro, and lime wedges.

Eat up!

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