Mexican Lime Soup with Chicken Recipe
Gluten - Free
  • 3 or 4 limes ( Juice ⅓ Cup)
  • 2 chicken breast
  • 1 tsp. salt
  • ½ tsp. freshly ground pepper
  • 1 Tbs. extra-virgin olive oil
  • 1 large white onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeƱo chili, seeded and minced
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • 1½ tsp.oregano
  • 1 avocado, pitted, peeled and diced
  • mild feta cheese, crumbled
  1. In a LARGE stockpot add lime juice ( ⅓rd Cup), Chicken broth, water, and oregano
  2. In a medium size skillet over medium heat -- heat up oil - add chicken and brown both sides ( it will not be fully cooked) -- place the chicken on a cutting board and cut into bite size bites and add chicken to the large stock pot.
  3. Add onions to the medium skillet and cook till tender - Add jalapeno and garlic to the onions and cook for 2 more minutes. Add onion mixture to the large stock pot. Add salt and pepper. Heat the stockpot till soups starts to boil - decrease heat till the soup is a simmer. Simmer for 1.5 hours.
  4. Pour soup in a bowl and garnish with avocado, lime wedges, and cheese.
Recipe by Budget Savvy Diva at