Ingredients
-
-
3
-
4
-
1 1/2
-
1
-
2
-
1/2
-
1
-
1 1/4
-
1
-
-
1/4
-
-
1/2
-
3
Directions
Chicken Lime Soup, One of two Runner-Up recipes for 1993 in the San Francisco Chronicle, from Jacqueline Higuera McMahan , This soup is very flavorful and delicious There is a nice tang from the lime The pepper in my salsa had quite a kick, so it added a nice bite to it Thanks for sharing! Culinary Quest ’14
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Steps
|
1
Done
|
Spray Olive Oil Mist Over the Chicken Breasts, Then Squeeze the Juice of 1 Lime Over Them. Grill (or Broil) the Chicken Over Medium Heat For 5 Minutes Per Side. Cool For a Few Minutes, Then Dice or Shred. Set Aside. |
|
2
Done
|
Bring the Chicken Broth to a Simmer. Add the Bell Pepper, Garlic, Celery and Carrot. Cook Over Low Heat For 15 Minutes. Stir in the Zucchini and Cook For 5 Minutes. Add the Reserved Chicken, the Juice of the Remaining Limes and the Tomato. Season With Salt. Simmer For a Couple of Minutes. Remove from Heat. Stir in the Cilantro and Salsa, or Pass Them at the Table. |
|
3
Done
|
For Salsa: Combine the Onion, Tomatoes, Chile, Garlic, Cilantro and Lime Juice in a Bowl. Season to Taste With Salt. Yields About 2 Cups. |
