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      Mexican Lime-Chicken Soup, 11/28/2011

      Jill McCollum

      Central Baptist College


      2 tablespoons vegetable oil

      1 large red bell pepper, chopped

      1 large onion, chopped

      1 teaspoon minced garlic

      2 cans (14.5oz) Mexican style stewed tomatoes

      2 limes

      4 cans (14oz) chicken broth

      3 cups chopped cooked chicken

      1/4 cup chopped fresh cilantro

      1 tablespoon chopped fresh or pickled jalapeno pepper

      1/4 teaspoon salt

      1/4 teaspoon black pepper

      Toppings:{} shredded cheddar cheese, sour cream and lime wedges


      Heat oil in a stock pot over medium-high heat.{} Add bell pepper, onion and garlic; saute 3 minutes or until vegetables are tender.{} Stir in tomatoes, and cook 2 minutes.{} Cut limes in half crosswise.{} Squeeze lime juice directly into vegetable mixture; add lime shells and chicken broth to soup.{} Bring to a boil; reduce heat, and simmer 10 minutes.{} Remove and discard lime shells.{} Stir in chicken, cilantro, jalapeno, salt, and black pepper.{} Cook 5 minutes or until thoroughly heated.{} Serve with topping and garnish, if desired.{} Makes 12 cups.