Friday, May 15, 2009

Chicken Lime Soup

What You Need:

1 can (14-1/2 oz.) diced tomatoes with green chiles undrained or you can use just plan diced tomatoes undrained

1 cup chopped onion

2 Tbsp. chopped chipotle chili peppers, or to taste. I use the can of chipotle peppers in adobo sauce. They are easier to chop in a electric chopper or maybe puree them.

3 cloves garlic, minced

1 bay leaf

1-1/2 cups shredded cooked chicken

8 cups chicken broth

1/2 cup fresh lime juice

salt and black pepper

1 cup Shredded Cheddar & Monterey Jack Cheese/ or the mexican taco cheese blend

1/2 cup chopped cilantro

Make It:

MIX tomatoes, onion, chili peppers, garlic, oregano and bay leaf in 4-quart saucepot. Cook on medium-high heat 10 minutes, stirring occasionally. ADD chicken, chicken broth and lime juice. Bring to boil. Reduce heat to medium-low; simmer 30 minutes. Remove and discard bay leaf. Season soup with salt and black pepper to taste.

SERVE in soup bowls topped with cheese and cilantro. I also add some Sald toppers Tortilla stips just for fun. Alec says they taste like fritos so maybe save some $$ and just put crushed fritos on them
For more great ideas go to Grocery Cart Challenge or Vanderbilt Wife


  1. Well, now, I could probably handle this recipe. Thanks for participating--and inspiring a Mexican menu sometime soon at the Kroeker house!

  2. I love Mexican too. So this recipe sounds like one I would love to try. Thanks for posting.

  3. Ok, just the name of that sounds delicious!! I'm going to have to give this one a try!!