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Recipe

Main Dish






Chicken lime soup

Andy Powning


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Ingredients

Olive oil cooking spray
3 half chicken breasts, boned and skinned
4 limes
1 1/2 quarts chicken broth, preferably homemade
1 cup diced red bell pepper
2 garlic cloves, minced
1/2 cup diced celery
1 cup diced red bell pepper
2 garlic cloves, minced
1/2 cup diced celery
1 cup diced carrot
1 3/4 cups diced zucchini
1 cup diced, skinned and seeded tomato
1/4 cup minced fresh cilantro
1/2 cup very picante salsa (optional)

Instructions

Spray olive oil 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. Set aside.

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. Simmer for a couple of minutes. Remove from heat. Stir in the minced cilantro and the optional salsa.

Serves 6
*Chicken and lime is a classic Latin duo, as showcased in this recipe from Jacqueline McMahan. The soup contains no added fat. Instead, it gets a flavor boost from garlic, red bell peppers, tomatoes, cilantro and salsa.



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