Unfortunately, the picture doesn't do it justice because we ate almost all the soup before I remembered to take a picture :(
Mexican Lime Soup with Chicken
- 3 Limes
- 2 Chicken breasts (or tenders), about 10 oz. each
- 1 t. Salt
- 1/2 t. Ground pepper
- 1 T. Extra-virgin olive oil
- 1 large onion, I used yellow, chopped
- 5 Garlic cloves, minced
- 2 JalapeƱo chilis, seeded and minced
- 3 c. Low-sodium chicken broth
- 3 c. Water
- 1 1/2 t. Oregano, the original called for Mexican oregano, but I couldn't find any.
- 1 Avocado, pitted, peeled and diced
- 2 oz. Queso fresco or feta cheese, crumbled. the fresco was a lot more expensive, so I used feta.
Cut one lime into wedges to use as a garnish for later. Juice the other 2 to get 1/4 c. of lime juice. Mix all ingredients in the crock pot, minus the avocado and cheese, those are used as garnishes. Cook on LOW for 8 hours. Remove chicken from crock pot and shred or use two forks to shred in the crock pot. Serve with the lime wedges, avocado, and cheese.
Here is the original recipe: http://www.williams-sonoma.com/recipe/mexican-lime-soup-chicken.html
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