Mexican Chicken Soup with Limes

This is a very light, although very spicy, quick and easy soup!  It could easily be thrown in the Crock Pot but I started it too late in the day so I used my stove top.  The ingredients came together in minutes and I even threw in my chicken breast still frozen.  It will simmer for about a hour to cook the chicken, but I didn't even look at until the hour was up and it was time to shred the chicken.

I found this recipe on the blog, Budget Bytes, which I love because she breaks down the cost of each ingredient and the total recipe cost.  So, this soup is tasty and super cost friendly!  

I love the sourness from the lime juice that gets squeezed in at the end.  And the creamy, coolness of the avocado takes the bite out the spiciness.  And it is spicy!  That tickle the back of your throat spicy...my husband I were clearing our throats and coughing a bit while eating this.  You can absolutely omit the jalapeno if you want to cut down on the heat.  

 Serves 4

Mexican Chicken Soup with Limes

2 tablespoons olive oil

1/2 medium onion, diced

2 stalks celery, diced

1 tablespoon minced jalapeno (I used from a jar, but you can use 1 medium fresh)

4 cloves garlic, minced (I used minced from a jar which would be 2 tsp)

1 large chicken breast

6 cups chicken broth

1 can diced tomatoes with chiles, 14.5 oz

1/2 tablespoon cumin

1 or 2 limes

1 avocado

In a large saucepan or dutch oven, heat olive oil over medium heat.  Cook the onion, celery, jalapenos and garlic in the olive oil for about 5 minutes or until tender.  Add the chicken breast, chicken broth, tomatoes and cumin to the pot.  Bring it to a boil over medium-high heat, then reduce to medium-low, place a lid on top and let simmer for one hour.  

After simmering for an hour, remove the chicken breast from the pot and shred with two forks.  Return the meat to the pot.  Squeeze the juice of 1 or 2 limes into the soup.  Serve and top with a few chunks of avocado and tortilla chips.  

(Source:  Adapted from Budget Bytes)