Yield: 4 servings
[edit] Ingredients
6 |
cups chicken stock |
2 |
boneless skinless chicken breasts cut thin slices |
1 |
tablespoon olive oil |
8 |
garlic cloves - (to 10) minced |
1 |
small onion thinly sliced |
2 |
medium roma tomatoes peeled, seeded, |
|
and diced |
⅓ |
cup chopped cilantro |
1 |
|
|
(depending on how hot you like it) |
⅓ |
cup fresh lime juice |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro. Simmer soup until chicken is cooked, about 5 to 7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls. |
Step 2 |
|
Step 3 |
Comments: For non low carbers, soup can be topped with tortilla chips or tortilla strips. |
[edit] About Mexican Style Chicken-Lime Soup
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