XOCHITL - CHICKEN AND LIME SOUP

Xochitl - Chicken and Lime Soup image

Provided by Carolyn Haas

Time 1h15m

Number Of Ingredients 19

1 Tbsp olive oil
1 c onion, chopped
3 celery ribs, sliced
4 clove garlic, minced or grated
1 jalapeño, seeded and chopped (can use poblano instead)
12 oz chicken breast
1 carrot, sliced (or equivalent amount of baby carrots)
2 can(s) tomatoes with chiles (10 ounce cans)
2 tsp mexican oregano or epazote, if available
1 Tbsp cumin
6 c good quality chicken broth or stock
1 small zucchini, sliced
2 limes - juice of 1 and 1 to slice for garnish
1/4 c cilantro, chopped
1 avocado, diced
2 green onions, chopped white and green
tortilla chips, crushed, for garnish
sour cream, for garnish
shredded cheese, for garnish

Steps:

1. Heat olive oil in a large soup pot. (I used chili infused olive oil.) Add the onion, celery, pepper, and carrot - cook over medium heat for about 5 minutes, or until the onions are soft and translucent. Add garlic and cook for one more minute.
2. Add the chicken breast, broth, diced tomatoes with chiles, oregano, and cumin to the pot. Cover pot, turn the heat up to high, and bring to a boil. Then, turn the heat down and let the pot simmer for 45 minutes.
3. After simmering for 45 minutes, add the zucchini slices. Remove the chicken from the pot and shred the meat. Return the shredded meat to the pot. Squeeze the juice of one of the limes into the soup - about 2-3 tablespoons of juice. Zucchini should be cooked by still firm. Add salt and pepper to taste.
4. Stir the chopped cilantro and green onions into the soup. Add some chopped avocado to each bowl then ladle in the soup. Other garnishes may be at the table and added as desired.