Mexican Chicken Lime Soup (Low Fat And Low Carb!) - cooking recipe

Ingredients
    2 tablespoons olive oil
    1 medium yellow onion
    2 stalks celery
    1 medium jalapeno (seeds removed)
    3 garlic cloves
    1 1/2 lbs chicken breasts
    8 cups chicken broth
    1 (14 1/2 ounce) can diced tomatoes with green chilies
    1 teaspoon oregano
    1 1/2 teaspoons cumin
    1 medium lime
    1/2 bunch cilantro
    salt, to personal taste
Preparation
    Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.
    Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.
    remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.
    Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!

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