CHICKEN AND LIME SOUP

Soup season and I couldn’t be happier. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at.

This Chicken and Lime Soup is kind of a remake of my old caldo xochitl recipe, but better. A recent trip to a Mexican restaurant made me want to redo this recipe and add more lime, among other things. What we have here is the perfect mix between spicy, salty, and sour – that same famous combo that makes Chinese hot & sour soup so delish. I highly suggest adding a few cubes of avocado because the creaminess perfectly balances the other sharp flavors. If avocados aren’t affordable, try sour cream or some cheese.

This soup really doesn’t need a whole lot of chicken because it’s shredded, which means that you’ll have a little chicken in every spoonful. I used only one chicken breast that was about .75 pounds. And before you ask, I bought the chicken breast on special for $1.87 per pound. These sales aren’t always around, but when they are you have to take advantage and just stock up your freezer. Keep your eyes peeled for deals, they’re out there!

INGREDIENTS

• 2 Tbsp olive oil ($0.24)
• 1 medium yellow onion ($0.28)
• 2 stalks celery ($0.45)
• 1 medium jalapeno ($0.09)
• 4 cloves garlic ($0.32)
• 3/4 lb. chicken breast ($1.46)
• 6 cups chicken broth* ($0.42)
• 1 14.5 oz. can diced tomatoes w/chiles ($0.95)
• 1 tsp oregano ($0.05)
• 1/2 Tbsp cumin ( $0.08)
• 1 medium lime ($0.33)
• 1/2 bunch cilantro ($0.43)
• 1 medium avocado ($1.29)

INSTRUCTIONS

1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
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Visti Full Recipe : @ budgetbytes.com