There is something so comforting about a bowl of soup. It doesn't matter if it's full-fat, filled with cream and milk, or if it's lean-and-mean. Warm soup on a cold day is simply tasty, and almost nothing beats it. The recipe below is so flavorful, you'll never know it's low carb!
If you're not avoiding dairy, you can add some shredded cheese and sour cream to this delicious Mexican chicken lime soup. I would recommend doubling this recipe because the leftovers taste almost better the next day than they do when it's freshly made. This soup also freezes exceptionally well.
Mexican Chicken Lime Soup
4
15 minutes
30 minutes
45 minutes
2 tablespoons olive oil
4 boneless, skinless chicken thighs, cut into 1/2-inch cubes
1 yellow onion, finely chopped
2 poblano chiles, seeded and diced
4 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes, drained
1 bunch cilantro, chopped
2 limes, juiced
Salt and pepper, to taste
1 avocado, chopped
Tortilla chips, crushed
In a large saucepan, heat the olive oil over medium-high heat.
Add the chicken and cook until browned on all sides, about 5-10 minutes. Remove the chicken to a medium-sized bowl and set aside.
Add the onion and cook until softened and translucent, about 10 minutes.
Add the poblano chiles and cook until lightly browned, about 5 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Return the chicken to the pan along with the chicken broth and drained tomatoes. Lower the heat to medium and simmer for 15 minutes. Skim and remove any foam that floats to the top.
Stir in the cilantro and lime juice, and season with salt and pepper to taste.
Ladle the soup into four bowls and top with the avocado and tortilla chips.