More Great Recipes: Soup | Stew

Chicken Lime Soup

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Member since 2007

Serves 8 | Prep Time | Cook Time


4 cups chicken broth
1 1/2 cups water
2 cloves of crushed garlic
1/4 cup chopped onion
1/4 cup chopped cilantro
1 large chicken breast
3/4 cup rice (uncooked)
1 1/2 cups frozen corn
juice of 3 limes
1 1/2 tsp cumin
1 1/2 tsp chili powder
2 tbsp olive oil
montery jack cheese

Cook rice according to package and boil chicken breast until fully cooked. Allow chicken breast to cool and shred into small pieces (you could cube but I prefer the texture of shredded chicken in the soup).

In a large pot add olive oil and onions over medium heat. Cook until onions are clear. Add crushes garlic and allow to cook for about 1 more minute. Add chicken broth, water, lime juice, cilantro, chicken and cooked rice. Add cumin and chili powder (possibly more or less for taste). Allow soup to come to a simmer and add frozen corn. Allow to return to a simmer and cook soup for 5 minutes. When serving add montery jack cheese on top of soup. Serves about 6-8.

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