Gary´s Cookbook


Chicken and Lime Soup


  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share

Ingredient list

Tortilla strips 1 lb. skinless, boneless chicken breast halves 6 cups chicken broth ½ cup chopped onion (1 medium) ½ cup chopped green sweet pepper 1 clove garlic, minced 1 Tbs. cooking oil 1 cup chopped tomato (1 large) or ½ of a 14 ½-oz. can diced tomatoes, undrained ¾ tsp. dried oregano, crushed 1 tsp. finely shredded lime peel 3 Tbs. lime juice Fresh habanero or jalapeno peppers, rinsed, seeded, and chopped (optional) Thin lime slices (optional)


- Prepare tortilla strips, set aside. Rinse chicken; pat try with paper towels. In a large Dutch oven, bring broth to boiling. Add the chicken; reduce heat. Simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth; let stand until cool enough to handle. Shred chicken; set aside. Strain the broth through a large sieve or colander lined with two layers of 100-percent-cotton cheesecloth; set broth aside. - In the same Dutch oven, cook onion, sweet pepper, and garlic in hot oil until tender. Stir in strained broth, tomato, and oregano. Bring to boiling. Stir in lime peel and lime juice. Reduce heat. Summer, covered, for 20 minutes. Stir in chicken; heat through. - To serve, ladle soup into bowls. Top each serving with tortilla strips. If desired, garnish with habanero peppers and lime slices. Makes 6 main-dish servings.

Recipe detail

  • Country Region
  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
  • Read


Only registered users may submit comments, please log in if you want o comment