My friend Maura introduced me to this delicious soup and now I crave it all the time. It not only tastes flavorful, but also light and fresh. This is a filling and healthy soup for a lazy Sunday or lunches during the week.
Ingredients
-2 lbs boneless skinless chicken breasts, for thicker breasts slice in half through the center -1 tbsp olive oil -3 jalapeños, minced, (seeded if you want it less spicy)
-2 cloves garlic, minced -4 quarts chicken broth -4 tomatoes, diced -1/2 tsp ground cumin -Salt and freshly ground black pepper -1/2 cup chopped cilantro -3 tbsp lime juice
Garnish (optional) - 3 medium avocados, diced -Tortilla chips
-Shredded cheese
-Sour Cream or Greek Yogurt
Instructions. 1. Heat olive oil in a large pot over medium heat, when heated add jalapeños and cook until tender, about 5 minutes. When the jalapeños are close to done, add garlic and cook for 1 minute, stirring frequently.
2. Combine chicken broth, tomatoes, cumin, and chicken breasts. Season with salt and pepper to taste. Bring soup to a boil over medium high heat. Once boiling, reduce to medium heat, cover, and let the chicken cook. This should take 15-20 minutes, depending on the thickness of the chicken breasts.
3. Remove chicken from pan and place on a cutting board, make sure they are cooked through using a thermometer. Let the chicken rest for 5 minutes, then shred chicken and return to soup.
4. Stir in cilantro and lime juice.
5. Ladle soup into bowls to serve. Serve topped with greek yogurt or sour cream, cheese, tortilla chips and diced avocado.
Comments