Chicken Soup to Spice up the Soul!

Over the weekend, I watched Rick Bayless's show called "Mexico: One Plate at a Time." The show featured a number of recipes using lime as an ingredient.

He made a lime chicken soup on the show that inspired me to go into my kitchen and create a similar dish that I will now have as part of my permanent repertoire - it was so good! I admit, I was hesitant about LIME in chicken soup, but it is an amazing flavor you just have to try!

The ingredients I used were items I had on hand. Quick, easy, but satisfying- this spicy 1-pot meal is a great weeknight dinner!




Sara's Lime-Chicken Soup

For the tortilla garnish:

• 3 tbsp vegetable oil
• 2-3 tortillas, sliced into 1/4" strips

Heat oil in a large pot on the stove one medium-high (the same pot will be used to make the soup later).

Add tortilla strips and stir constantly until they brown slightly and start to crisp. Remove from heat and set aside.

For the soup:

• 1 32 oz container organic low-sodium chicken stock (I like Wegman's store brand)
• Juice of 2 limes (this juicer is really the best at getting all of the juice out!)
• 1 can diced tomatoes with green chilies and juice
• 1 can pinto or cannellini beans (rinsed)
• 1 large onion, diced
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 2 chicken breasts

To a large stockpot, add chicken stock, lime juice, tomatoes & juice, beans, onion, salt & pepper and heat to medium-high.

Sink chicken breasts into broth, cover, turn heat down to med-low an walk away (that's the best part)!

Leave soup to simmer for 30 minutes. Remove chicken breasts to a cutting board. Pull chicken apart with 2 forks into bite sized pieces. Return to soup.

Serve topped with tortilla strips and a dollop of sour cream!