Mexican Lime Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 1/2 teaspoons dried oregano
- 3 tomatoes, chopped
- 2 tablespoons olive oil
- chopped fresh cilantro
- 1/3 cup fresh lime juice
- lime slices
- 9 cups canned low-salt chicken broth
- 3 green onions, sliced
- Carbohydrate 26 g(9%)
- Cholesterol 48 mg(16%)
- Fat 22 g(33%)
- Fiber 7 g(26%)
- Protein 25 g(51%)
- Saturated Fat 4 g(18%)
- Sodium 197 mg(8%)
- Calories 381
Preparation Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper. Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.
Preparation Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper. Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.
