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Mexican Chicken and Lime Soup

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, Soup
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 stalks celery chopped
  • 1 jalapeno seeded and minced
  • 4 cloves garlic minced
  • 1 pound chicken breast
  • 4 cups chicken broth
  • 1 14 ounce can diced tomatoes with chilies
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons cumin
  • 1/2 lime juiced
  • 1/2 bunch cilantro chopped
  • 1 avocado chopped

Instructions
 

  • In a large pot heat olive oil over medium-high heat. Stir in onions, celery, and jalapeños. Sauté until tender.
  • Add garlic. Stir and cook until fragrant, about 1 minute.
  • Add whole chicken breasts, chicken broth, tomatoes, oregano, and cumin. Bring to a boil and reduce heat to a simmer. Cover pot and simmer for 45 minutes, periodically stirring.
  • Once the chicken is fully cooked, remove from pot and shred using two forks. Return to soup.
  • Add lime juice and season with salt and pepper.
  • Stir in cilantro. Garnish with avocado right before serving.
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