Mexican · Dinner
Lime Chicken Soup
Shredded chicken breast simmered in a bright lime and tomato broth with roasted poblano, onion, garlic and cumin, finished with fresh lime juice and cilantro. Served hot with crushed tortilla chips, avocado and a lime wedge for extra brightness.
$4
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
396Calories
45.2gProtein
15.8gFat
18.6gCarbs
5.4gSugar
4.9gFiber
890mgSodium
133mgChol
3.1gSat Fat
1120mgPotassium
70mgCalcium
2.8mgIron
0.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Dice the onion, tomato and poblano, mince the garlic, pat the chicken breast dry.
2
Sauté
Heat oil in a medium pot over medium heat, add onion, garlic and poblano, cook 4 minutes until onion turns translucent and poblano softens.
3
Add the tomato, chicken stock, water, cumin and oregano, stir to combine, then add whole chicken breast. Bring to a boil over high heat, reduce to low and simmer covered for 18 minutes until chicken reaches 165F.
4
Lift the chicken onto a cutting board, shred it with two forks, return to pot with lime juice and salt, warm over low heat for 1 minute.
5
Plate
Ladle soup into a bowl, top with avocado, cilantro, crushed tortilla chips and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless
- 2 cup480ml chicken stock
- 1 cup240ml water
- 11 onion
- 4 cloves4 cloves garlic
- 11 tomato
- 11 poblano pepper
- 2 tbsp2 tbsp lime juice, plus 1 lime wedge to serve
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp dried oregano
- 1 tbsp14g vegetable oil
- 11 avocado
- 2 tbsp2 tbsp cilantro
- 1 oz28g tortilla chips, crushed
- salt, to taste
