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.

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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

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.
Place over medium-high heat and bring to a boil.
Reduce the heat to medium and simmer until the chicken is cooked through, about 25 minutes.
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.
Divide the soup among bowls. Top with the radishes, jalapeño, avocado and cilantro.