Ingredients
-
2
-
1
-
2
-
1
-
4 - 6
-
1
-
1
-
1
-
1/4
-
1/4
-
-
-
-
-
Directions
Mexican Chicken Lime Soup, Delicious summery fresh taste!! Revised to our taste from Becel, Two words — PHE-NOMENAL! This soup is so yummy, my husband even asked me to make it again the next night! used some pre-cooked shredded chicken that I had in the freezer, so it was also quick and very easy! used a little more lime than the recipe called for, so I also added a little bit of kosher salt to counteract the sweetness of the lime juice The only thing I might change next time would be to put the avocados on the side instead of in the soup because they were soggy for leftovers, but otherwise this was a great meal Thanks for sharing!, this was great and easy used to get get this at a restaurant in atlanta and tried to duplicate it once before i started cooking and was not successful this was perfect and is my new chicken soup atleast for summer this only difference i made was to add mushrooms and different colored bell peppers very pretty
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Steps
|
1
Done
|
In a Large Saucepan, Heat Oil Over Medium Low Heat. |
|
2
Done
|
Add Onions and Garlic and Cook For About 3 to 5 Minutes or Until Softened, Stirring Occasionally. |
|
3
Done
|
Add Stock and Bring to Boil. |
|
4
Done
|
Stir Chicken in and Reduce Heat to Low. |
|
5
Done
|
Partially Cover and Simmer Very Gently For About 10 Minutes. |
|
6
Done
|
in a Small Bowl, Gently Combine Tomato, Avocado, Lime Juice, Hot Sauce and Cilantro; Set Aside. |
|
7
Done
|
Just Before Serving, Stir in Tomato/Avocado Mixture; Serve Immediately. |
