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🍽️ Fresh Lime Chicken Soup

535 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 2 stalks celery
• 2 carrots
• 2 tomatoes
• 2 jalapeños (jar)
• 2 tbsp corn germ oil
• 1 l chicken broth
• 3 limes (1 of them unwaxed)
• 1 tsp dried oregano
• 2 chicken breast fillets (approx. 150 g each)
• 2 ripe avocados
• salt
• pepper (from the mill)
• 0.5 handful fresh chopped cilantro

Instructions

1. 1. Peel the onions and garlic. Chop both ingredients very finely.
2. 2. Wash the celery and remove the tough stems. Slice the vegetable thinly.
3. 3. Peel the carrots. Cut them in half lengthwise and then slice them thinly as well.
4. 4. Wash the tomatoes. Remove the hard stem area and cut the fruits into eight equal pieces.
5. 5. Slice the jalapeño peppers into thin rings or slices.
6. 6. Heat the oil in a large pot.
7. 7. Add the chopped onions and garlic to the hot oil. Sauté them briefly until fragrant.
8. 8. Pour the broth into the pot.
9. 9. Squeeze the juice of two limes directly into the soup.
10. 10. Add the celery and carrot slices to the soup.
11. 11. Sprinkle some oregano over the mixture.
12. 12. Place the whole chicken breast fillet into the liquid.
13. 13. Let the soup simmer gently on low heat for about 15 minutes.
14. 14. Carefully remove the cooked chicken breast fillet from the soup and place it on a plate.
15. 15. Cut the removed chicken meat into thin strips.
16. 16. Slice the third lime (unwaxed, meaning with the peel) into thin slices.
17. 17. Add the lime slices, the prepared tomatoes, and the jalapeños to the soup.
18. 18. Let these ingredients steep in the soup for the last 5 minutes.
19. 19. Add the cut chicken strips back into the pot.
20. 20. Halve the avocados and carefully twist out the pit.
21. 21. Carefully press the avocado flesh out of the skin.
22. 22. Cut the avocado flesh into narrow wedges.
23. 23. Add the avocado pieces to the finished soup at the very end.
24. 24. Season the soup finally with salt and pepper to taste.
25. 25. Distribute the soup onto small bowls.
26. 26. Garnish each dish with fresh cilantro.
27. 27. Serve the soup with tortilla chips on the side as desired.

Nutrition per serving

• kcal: 535
• Protein: 43 g · Fett/Fat: 34 g · Carbs: 13 g