I love the savory sourness of this soup best. The lime is very bright and pleasantly present in what can sometimes be nothing but a basic chicken soup flavored with cumin. And this soup does have cumin and other spices. But it's so not boring. It's full of soft, shredded chicken, chunky salsa, garlic, roasted corn, onion, and poblano pepper... Utterly calming and energizing at the same time--which is precisely how I want it to be. (Slap the tongue, then soothe it.)
Notes: Neutral oil is organic, non-GMO canola.
CILANTRO LIME CHICKEN TORTILLA SOUP
Ingredients: 1 lb. chicken breasts (about 2), 48 ounces chicken broth, 2 tbsp. neutral oil, 1 cup diced onion, 1 diced poblano pepper, 2 tsp. minced garlic, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1 tsp. ground cumin, 1/2 tsp. dried oregano, zest, and juice of 1 lime, 1 1/2 cups chunky salsa, 1 cup frozen (roasted) corn, 1/4 cup chopped cilantro + extra for serving.
Serves 6.
1. Place the chicken breasts and 32 ounces of chicken broth into a large pot or Dutch oven. Bring to a low boil, and cook for 15 minutes. Remove the chicken to a plate and tent it with foil. Pour out the broth, reserving it to the side.
2. Heat the oil in the same pot over medium heat. Add the diced onion and poblano pepper, along with the garlic, salt, pepper, cumin, and oregano. Cook, stirring occasionally, for five minutes or until the onion is browning and soft.
3. Shred the chicken using two forks or a hand-held mixer. Add it to the pot along with the corn, lime zest, lime juice, salsa, and cilantro. Pour in all of the broth (the reserved and the remaining 16 ounces.)
4. Bring to a boil, then turn down to simmer for 30 minutes. Serve with toppings--see below for ideas.
TIPS
Heidi's favorite toppings: Chopped cilantro, lime wedges, avocado, sour cream, and tortilla strips.
Low-effort toppings: shredded jack or cheddar cheese, broken tortilla chips.
Impressive toppings: Crumbled Queso Fresca cheese, guacamole, pico de Gallo, sour cream, and a taquito as a stir stick.
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