Chicken Lime Soup Recipe #189395
One of two Runner-Up recipes for 1993 in the San Francisco Chronicle, from Jacqueline Higuera McMahan.
40 min | 15 min prep
SERVES 6
- olive oil, mist
- 3 boneless skinless chicken breast halves
- 4 limes
- 1 1/2 quarts homemade chicken broth or good quality chicken broth
- 1 cup diced red bell pepper
- 2 garlic cloves, minced
- 1/2 cup diced celery
- 1 cup diced carrot
- 1 1/4 cups diced zucchini
- 1 cup diced skinned and seeded tomato
- salt
- 1/4 cup minced fresh cilantro
Very Picante Homemade Salsa (use 1/2 cup)
- 1/2 red onion, diced
- 3 ripe tomatoes, seeded and diced
- 1 jalapeno chile, minced (include seeds)
- 1 garlic clove, minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2-3/4 teaspoon salt
- Spray olive oil mist over the chicken breasts, then squeeze the juice of 1 lime over them. Grill (or broil) the chicken over medium heat for 5 minutes per side. Cool for a few minutes, then dice or shred. Set aside.
- Bring the chicken broth to a simmer. Add the bell pepper, garlic, celery and carrot. Cook over low heat for 15 minutes. Stir in the zucchini and cook for 5 minutes. Add the reserved chicken, the juice of the remaining limes and the tomato. Season with salt. Simmer for a couple of minutes. Remove from heat. Stir in the cilantro and salsa, or pass them at the table.
- For Salsa: Combine the onion, tomatoes, chile, garlic, cilantro and lime juice in a bowl. Season to taste with salt. Yields about 2 cups.
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5 stars