This Chicken and Lime Soup is sort of a remake of my previous caldo xochitl recipe, but much better. A recent visit to a Mexican restaurant created me needs to update this recipe and add additional lime, among other items. What we have here is the ideal combination between hot, salty, and sour — the same famous combo which makes green hot & sour soup so delish. I strongly suggest adding a couple cubes of avocado since the creaminess absolutely balances other sharp flavours.
This soup really does not require a great deal of chicken since it is shredded, meaning that you are going to have a tiny chicken in each spoonful. I used just 1 chicken breast which has been approximately .75 lbs. And before you ask, I purchased the chicken breast on special for $1.87 per pound. These earnings are not always about, but if they’re you must take advantage and only stock up your freezer. Keep your eyes peeled for bargains, they are out there!
- 2 teaspoons celery
- 1 medium jalapeno
- 4 tsp garlic
- 3/4 pounds. chicken breast
- 1 14.5 ounce.
- 1 tsp peppermint
- 1/2 cluster stinks
- Dice the celery, onion, and jalapeno (scrape the seeds from this jalapeno before dicing). Cook the celery, onion, jalapeno, and garlic in olive oil over moderate heat for approximately 5 minutes or till tender.
- Bring the entire kettle up to a boil over high heat and then reduce the heat to low, put a lid on the top, and let simmer for one hour.
- After simmer for an hour using a lid on, carefully remove the chicken breast out of the pot and then use 2 forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime to the soup. Get as much juice as you can from the lime by using a spoon to scrape the inside of the lime.
- Scrub the cilantro and then roughly chop the leaves. Increase the bud; give it a quick stir, and serve. Dice the avocado and add a couple balls to each bowl.