Monday, December 18, 2006

Mexican Lime Chicken Soup

This is a great limey soup and a refreshing change from the holiday theme for the family. It's like the mexican version of tom yang soup and you can make it as spicy as you like. Another tasty recipe from Bon Appétit.

2 tablespoons olive oil
6 garlic cloves, minced
6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 cup corn kennels
1 1/2 teaspoons dried oregano
9 cups canned low-salt chicken broth
1/3 cup fresh lime juice

1 1/2 cups coarsely crushed tortilla chips
2 avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions, sliced
Chopped fresh cilantro
Minced jalapeño or habernero peppers (optional)
Lime slices

Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.


Anonymous said...

Thanks for another delicious soup to try!

Anonymous said...

Tried it, and it's very good! I added more chilies for spice, and it's my new comfort food! Thanks!