CHICKEN LIME PEPPER SOUP
I've made this soup many times, and I vary the peppers each time. If you're trying to kill a nasty cold, include the chipotles in adobo sauce for a nice, spicy kick. This is also a great use of leftover turkey and stock from the holidays!
Serves: 6
Ingredients
·
2 Tbsp olive oil
·
1 medium yellow onion
·
2 stalks celery
·
1 medium jalapeno
·
Pasilla & Anaheim
peppers
·
1-2 chipotles in adobo
sauce
·
4 cloves garlic
·
¾ lb. chicken breast
·
6 cups chicken broth*
·
1 (14.5 oz.) can diced
tomatoes w/chiles
·
1 tsp oregano
·
½ Tbsp cumin
·
1 medium lime
·
½ bunch cilantro
Instructions
1.
Dice the onion, celery,
and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the
garlic. Cook the onion, celery, jalapeno, peppers, and garlic in olive oil over
medium heat for about 5 minutes or until tender.
2.
Add the chicken breast,
chicken broth, canned tomatoes with chiles, oregano, chipotles and cumin to the
pot. Bring the whole pot up to a boil over high heat then reduce the heat to
low, place a lid on top, and let simmer for one hour.
3.
After simmering for an
hour with a lid on, carefully remove the chicken breast from the pot and use
two forks to shred the meat. Return the meat to the pot. Squeeze the juice of
one lime into the soup. Get as much juice as possible from the lime by using a
spoon to scrape the inside of the lime.
4.
Rinse the cilantro and
then roughly chop the leaves. Add to the pot, give it a quick stir, and serve.
