Chicken Lime Soup
  • Servings: 8
  • 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
  1. 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).
  2. 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.