Steps to Prepare Anthony Bourdain Mexican Lime Soup with Chicken

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, mexican lime soup with chicken. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mexican Lime Soup with Chicken is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Mexican Lime Soup with Chicken is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook mexican lime soup with chicken using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mexican Lime Soup with Chicken:

1. Take 2-3 limes
2. Take 2-3 bone-in chicken breast halves or chicken legs with back attached
3. Take 1 tsp. Salt
4. Get 1/2 tsp. tground pepper
5. Get 1 Tbsp Olive oil
6. Get 1 large white onion, chopped
7. Make ready 5 cloves garlic, minced
8. Get 8 oz. diced green chiles (optional)
9. Prepare 4 cups low sodium chicken broth
10. Make ready 4 cups water
11. Prepare 1 1/2 tsp. Ground cumin
12. Get 1 avocado, peeled (sliced or chopped)
13. Take Shredded Monterey Jack cheese

Steps to make Mexican Lime Soup with Chicken:

1. Cut one lime into 4 - 6 wedges and set aside for serving. Juice 1 - 2 limes to make 1/4 cup. (One big lime may be enough.)
2. Season the chicken with salt and pepper.
3. In a large soup pot, sauté the onion until translucent, about 4 minutes. Add the garlic and diced chilies and cook for another minute or two.
4. Add the chicken, broth, water, lime juice, cumin, salt and pepper to the onion mixture.
5. Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium low, cover partially and simmer until the chicken is no longer pink in the middle, about 40 minutes.
6. Remove the chicken from the soup and shred or cut into pieces. Gently stir the chicken back into the soup.
7. Serve topped with shredded Monterey Jack cheese, avocado, and additional limes.

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