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Mexican Lime Soup with Chicken Recipe

Jamie Sanders
  • 50 minutes
  • Serves

INGREDIENTS

3

bone-in, chicken breast halves (I removed the skin and they weighed almost 2 lbs)

1 tsp

salt

3

or 4 limes

1/2 tsp

ground pepper

1 tbsp

olive oil

1

large white onion, chopped

5

garlic cloves, minced

8 oz

diced green chilies

4 cups

low-sodium chicken broth

4 cups

water

1 1/2 tsp

ground cumin

1

avocado, peeled (sliced or chopped)

Shredded Monterrey jack cheese