Wednesday, October 15, 2014

Mexican Lime Soup with Chicken

Soup is one of those dishes where a few simple ingredients are transformed by combining them
together.  This recipe looks super simple (and it is) but it was nourishing and delicious.  We are
thankfully healthy but this would be the perfect dish if you're coming down with a cold or feeling
under the weather.  I love the queso fresco and avocado on top of the hot soup.  You can reduce the
jalapeño if you want - I only used a little more than half of one yesterday but it wasn't very spicy and
I wished I had put in the whole thing.  You could cook the chicken in the broth with the onion, garlic,
and jalapeño but I used chopped up rotisserie chicken to make it faster . . . dinner on the table within
a half hour of getting home from soccer practice - not an easy task these days!

Mexican Lime Soup with Chicken (2 servings)
(adapted from Williams Sonoma)

3 or 4 limes
2-3 cups shredded cooked chicken
1 Tbs. extra-virgin olive oil
1/2 yellow onion, chopped
4 garlic cloves, chopped
1 jalapeño chili, seeded and chopped
4 cups low-sodium chicken broth  
1 1/2 tsp.  oregano
salt and pepper to taste
1 Haas avocado, pitted, peeled and diced
2 oz. queso fresco or mild feta cheese, crumbled

Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

Heat some olive oil in a pan.  Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, lime juice and oregano, and chopped chicken. Bring the heat up, but not to a full boil, and then adjust the heat so it barely simmers. Simmer for 15 minutes.  Taste and adjust the seasonings with salt and pepper.

Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside.  

Yields 2 large servings (or 4 first course servings)

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