Mexican lime soup
Loel Solomon is one of the leaders in our national Kaiser Permanente Community Benefits program. He has enough energy to light up half of San Leandro. With two little kids, he and his wife are often too busy to cook. He told me I needed to include the cooking time and the number of pans any recipe requires.
This week's recipe for a light and fresh soup requires one pan and 30 minutes or less, depending on whether or not someone can help chop.
If you're feeling adventurous, prepare your own stock ahead of time using leftover vegetable scraps.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 6 garlic cloves, sliced
- 6 small, skinless, boneless chicken breasts or thighs (slightly more fat), cut into 1/2 inch strips
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 8 cups low-salt chicken broth
- 1/3 cup fresh lime juice
- Kernels from 1 ear of corn
- 2 avocadoes, peeled, pitted and diced
- 3 tomatoes, chopped
- 4 green onions, sliced
- Fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- Lime slices
Directions
- Heat the oil in a large, heavy soup pot.
- Add garlic and stir briefly. Add chicken, oregano, and cumin. Sprinkle with salt and pepper. Sauté for 4 to 5 minutes.
- Add broth and lime juice and bring to a simmer. Reduce heat and simmer.
- After about 3 minutes, add the corn kernels. Simmer for 5 more minutes until the chicken is cooked through. Adjust seasonings.
- Top with chopped, minced, and diced items.
Those hungering for carbs may add crushed tortilla chips or cooked rice.
This is a great recipe to use for a "leftover" dinner. Just reheat the soup, chop the fresh toppings during the reheat time and eat.