All Recipes

Tex-Mex Chile-Lime Chicken Soup

Name: Tex-Mex Chile-Lime Chicken Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can diced tomatoes with green chilies; 1 onion, diced; 1 red bell pepper, diced; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 2 cloves garlic, minced; 2 jalapeños, seeded and diced; 3 boneless skinless chicken breasts, cut into cubes; 4 cups chicken broth; Juice of 1 lime; Optional toppings: shredded cheese, sour cream, cilantro; Salt and pepper to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

2 jalapeños, seeded and diced

1 red bell pepper, diced

3 boneless skinless chicken breasts, cut into cubes

4 cups chicken broth

1 can diced tomatoes with green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

Juice of 1 lime

Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, cilantro

Directions

Heat the oil over medium-high heat in a large , heavy-duty pot or Dutch oven. Add the onion, jalapeño, garlic, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the chili powder and cumin and cook, stirring, until they become fragrant, 30 seconds. Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes. Stir in the reserved shredded chicken, hominy, corn, and tomatoes. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes. Stir in the cilantro and 1 Tbs. of the lime juice. Taste, and add more lime juice, 1 Tbs. at a time, to taste, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with a small handful of crisped tortilla strips, if you like. .