Mexican Lime Soup with Chicken
· 3 or 4
· 2 bone-in,
skin-on chicken breast halves
· 1 tsp.
salt, plus more, to taste
· 1/2 tsp.
freshly ground pepper, plus more, to taste
· 1 Tbs.
extra-virgin olive oil
· 1 large
white onion, chopped
· 5 garlic
· 1 jalapeño
chili, seeded and minced (halve or omit for less heat)
· 3 cups
· 2 cups
· 1 1/2 tsp.
· 1 avocado,
pitted, peeled and diced
· 2 oz. feta
2-3 corn tortillas, torn into strips to thicken soup.
Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as
many of the remaining limes as needed to measure 1/4 cup.
Season the chicken breasts with the 1 tsp. salt and 1/2 tsp.
In a large saucepan over medium heat, warm the olive oil.
Add the chicken, skin side down, and cook until browned, about 5
Transfer the chicken to a plate.
Add the onion to the pan and sauté until translucent, about 4
Add the garlic and chili and sauté until fragrant, about 1
Add the broth, water, lime juice and oregano, then return the
chicken to the pan.
Increase the heat to high and bring the liquid to a boil,
skimming off any foam that rises to the surface.
Reduce the heat to medium-low, cover partially and simmer until the
chicken shows no sign of pink when pierced with the tip of a sharp
knife near the bone, about 40 minutes.
Transfer the chicken to a carving board and let cool
Meanwhile, keep the soup at a simmer.
Remove and discard the skin and bones, and shred the chicken into
Stir the chicken into the soup.
Add the torn tortilla strips, if using. Adjust the seasonings with
salt and pepper.
Put the avocado, cheese and lime wedges in separate small
Ladle the soup into warmed bowls and serve immediately.
Pass the avocado, cheese and lime wedges alongside.
Serves 4 to 6
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