Chicken and Lime Soup
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Chicken and Lime Soup
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A quick and easy chicken and lime soup that uses up leftover or rotisserie chicken.
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Ingredients
- 1 tablespoon olive oil
- 2 celery chopped, sticks
- 1 onion chopped, medium
- 2 chicken broth 10 fluid ounce cans
- 1 corn 12 fluid ounce) can
- 1 diced tomatoes 18.3 fl oz can, stewed or diced, Italian herbs variety
- 2 cloves garlic minced
- 1 cup chicken leftover or rotisserie, shredded into bite-size pieces
- lime juice of 1
- 1 cilantro chopped, handful, fresh
- salt to taste
- black pepper to taste
Garnish:
- sour cream optional
- avocado fresh slices, optional
Instructions
- Add olive oil to pan and heat on medium. Chop onion and celery and add to pan.
- After about 5 minutes, once onion and celery have had a chance to soften a bit, add chicken broth, corn, tomatoes, garlic, chicken, and lime juice.
- Increase heat to medium-high and just before soup comes to a boil, reduce heat to medium-low and simmer for about five minutes.
- While soup is simmering, chop cilantro. Add cilantro to soup and continue simmering for an additional five minutes.
- Add salt and pepper. Serve immediately with a dollop of sour cream and avocado slices if desired.
Notes
- I like the vegetables in this soup to be a bit crisp. If you want your veggies soft, just cook it a bit longer.
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