Recipe: Mexican Chicken and Lime Soup

This soup, seasoned with zesty lime juice and spicy jalapeño, gives great flavor. And it takes only 25 minutes to prepare.

Ingredients

1 skinless, bone-in double chicken breast (about 1 pound total)
2 carrots, cut into 4 chunks
1 celery stalk, cut into 4 chunks
1 yellow onion, peeled and quartered
½ teaspoon kosher salt
2 tablespoons fresh lime juice
8 radishes, thinly sliced into rounds
1 jalapeño, thinly sliced into rounds
1 avocado, diced
1 cup loosely packed fresh cilantro leaves

Instructions

1. Put the chicken, carrots, celery and onion into a medium saucepan and fill with 7 cups water, or just enough to cover the chicken. Season with salt.
2. Place over medium-high heat and bring to a boil.
3. Reduce the heat to medium and simmer until the chicken is cooked through, about 25 minutes.
4. Remove the chicken. Strain the broth and return it to the saucepan; toss the vegetables into your compost heap or feed them to the dog. Shred the chicken into bite-size pieces and add back to the broth. Reheat, if necessary. Stir in the lime juice.
5. Divide the soup among bowls. Top with the radishes, jalapeño, avocado and cilantro.

Nutrition information

Calories 144
Total fat 8g
Saturated fat 1.2g
Protein 10g
Carbohydrate 10g
Dietary fiber 5g
Sugar 2.7g
Cholesterol 21mg
Sodium 356mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness