Chicken and Lime Soup
A quick and easy chicken and lime soup that uses up leftover or rotisserie chicken.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 2 sticks celery chopped
- 1 medium onion chopped
- 2 (10 fluid ounce) cans chicken broth
- 1 (12 fluid ounce) can corn
- 1 (18.3 fluid ounce) can stewed or diced tomatoes (I buy an Italian herbs one)
- 2 cloves garlic minced
- 1 cup leftover or rotisserie chicken (shredded into bite-size pieces)
- Juice of 1 lime
- 1 handful fresh cilantro chopped
- Salt and pepper to taste
Garnish:
- Sour cream (optional)
- Fresh avocado slices (optional)
Instructions
- Add olive oil to pan and heat on medium. Chop onion and celery and add to pan.
- After about 5 minutes, once onion and celery have had a chance to soften a bit, add chicken broth, corn, tomatoes, garlic, chicken, and lime juice.
- Increase heat to medium-high and just before soup comes to a boil, reduce heat to medium-low and simmer for about five minutes.
- While soup is simmering, chop cilantro. Add cilantro to soup and continue simmering for an additional five minutes.
- Add salt and pepper. Serve immediately with a dollop of sour cream and avocado slices if desired.
Notes
- I like the vegetables in this soup to be a bit crisp. If you want your veggies soft, just cook it a bit longer.