Shredded Chicken Mexican Lime Soup

SOUP! LIME! MEXICAN FOOD!

Get ready. This soup is killer – I could make it every week. It is super easy, very flavorful, and good year round.

Shredded Chicken Mexican Lime Soup

What you will need:

2 teaspoons olive oil
4 bone-in chicken breasts halves, with skin
3 1/4  cups low sodium chicken stock
3 1/4  cups water
5 limes (juicy ones!)
1 white onion
1 jalapeno pepper (or 2 if you wanna spice it up)
2 tablespoons oregano
salt and pepper to taste
4 cloves garlic

That’s it!

First, you need to brown the chicken breasts, skin side down, in 2 teaspoons of good olive oil. Get your oil piping hot and add your chicken – let cook for about 5- 8 minutes without bothering it. Once the skin is brown, remove the chicken to a separate plate.

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Add your chopped onion and let it sweat in the oil for about 4 minutes. Then, add the garlic and jalapeno pepper. Let that all cook for a few more minutes until flavors combine and everything is nice and soft (about 2-3 more minutes).

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Add in 3 1/4 cups of chicken stock, 3 1/4 cups of water, and bring to a boil. Add the juice of five limes, oregano, salt and pepper. Then, add the chicken breasts back into the broth. Let simmer for 20 – 30 minutes until the chicken is thoroughly cooked. This is when all the wonderful flavors marry.

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Once the chicken is cooked, remove it and set it on a cutting board. Then, allow the chicken to cool for a few minutes. Once cooled enough, shred the chicken with a fork and knife, getting rid of all the bones, skin, etc. Add the shredded chicken back into the broth and cook for another 10 minutes.

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Scoop up your soup and garnish with Mexican queso fresco, tortilla strips, and fresh avocado–then sit back and enjoy! Also, a margarita wouldn’t hurt. 🙂

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-Nosh

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