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Chicken and Lime Soup
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Ingredients
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Method
4 steps
- 1
Heat 1 tablespoon oil in a soup pot over medium. Cook 1 diced onion and 1 diced poblano for 5–6 minutes, until soft; add 3 minced garlic cloves and 1 teaspoon ground cumin for 30 seconds.
- 2
Pour in 6 cups chicken broth and one 14-ounce can diced tomatoes. Add 1 pound boneless chicken breasts, bring to a gentle simmer, and cook 16–20 minutes until the thickest piece reaches 165°F.
- 3
Transfer the chicken to a plate, shred it when cool enough to handle, and return it to the broth with 1 cup corn and 1 can rinsed black beans. Simmer 3–4 minutes until everything is hot.
- 4
Turn off the heat and stir in the juice of 2 limes and a handful of chopped cilantro. Taste for salt, then ladle into bowls with avocado or crushed tortilla chips.