While I was in Mexico, I of course found a food that I needed to try to cook. It was such a simple thing, but it was perfect for cold spring days here. You know, the kind where you don’t want it to be winter and you don’t want to eat winter food, but there is a foot of snow outside. Yeah… that kind. And I was completely surprised about how much I loved the avocados in a hot soup. I thought they would immediately turn mushy… and they didn’t.
Lime Soup
Ingredients
4 cups chicken broth
1 large chicken breast cooked and shredded
1 small onion diced
4 cloves garlic
2 teaspoons tajin
Juice of two limes. (Try this first, if you want it to be more lime-y you can always add more)
1 small can diced green chilis
2 teaspoons cumin
1 avocado chopped
Queso Fresco Cheese to top
Bunch of Cilantro Diced
Directions
Cook over medium heat: broth, chicken breast, onion, garlic and green chilis. Squeeze in the juice of both limes. Add spices (if you need it, add salt and pepper, the taste is up to you.) Continue to cook until onions and garlic are soft. Remove from heat. Add avocado, cilantro and cheese.
Probably the easiest soup out there to make! And fresh and wonderful.
Enjoy!