Mexican Lime Soup with Chicken

3 - 4 Limes
2 Bone-in, skin-on chicken breast halves, ea about 10 oz
1 t. kosher salt, plus more, to taste
1/2 t fresh ground pepper, plus more, to taste
1 T EVOO
1 lg white onion, chopped
5 garlic cloves, minced
1 jalapeno chili, seeded & minced
3 c low-sodium chicken broth
3 c water
1/2 t mexican oregano

1 avocado, pitted, peeled & diced
2 ox queso fresco or mild feta cheese, crumbled

Cut 4-6 slices from 1 limes; set aside for serving. Juice as many of the remaining limes as needed to measure 1/3 c.

Season chicken w/1 t salt and 1/2 t pepper. In lg saucepan over med heat, warm oil. Add chicken, skin side down; cook until browned, about 5 min. transfer to plate. Add oinion to pan; saute until translucent, about 4 min. Add garlic & chili; saute until fragrant, about 1 min. Add broth, 3 c water, lime juice & oregano; return chicken to pan.

Increase heat to high; bring liquid to a boil, skimming off foam. Reduce heat to med-low. Cover partially; simmer until chicken shows no sign of pink when pierced with sharp snife near bone, about 40 min. Transfer chicken to carving board; let cool slightly. Keep soup at a simmer. Remove and discard skin & bones; shred chicken into bite-size pieces. Stire chicken into coup. Season w/salt & pepper.

Put avocado, cheese & lime wedges in separate small bowls. Ladle soup into warmed bowls. Serve immediately; pass avocado, chees & limes wedges alonside. Serves 4-6.



Number of Servings: 5

Recipe submitted by SparkPeople user PROSPERCHICK.