Mexican Chicken Lime Soup

by drpaul

Every time this soup gets served, people are demanding the recipe – it’s fantastically delicious and easy to make, once you have all the ingredients. What makes this soup taste so delicious is the lime, cilantro, and avocado; as an added bonus, it has “hidden” vegetables for your kids. MAKE EXTRA – you’ll want it for leftovers, for sure!   - Dr. Paul

3 Tablespoons olive oil or organic butter
1 yellow onion, chopped
2 gloves garlic, minced
4 carrots, chopped
3 celery stalks, chopped
1 large broccoli crown, chopped
1 bunch of spinach, washed and chopped large
4 fresh tomatoes diced or 1 large can diced tomatoes
1 teaspoon sea salt
1 teaspoon fresh ground pepper
6 cups chicken broth
3 cups water
1 bunch cilantro
6 whole chicken legs, cooked and pulled from bone
Chili Pepper Sauce (whatever your favorite is – such as Tobasco or whatever; we like the one from Trader Joe’s)

  • In large stock pot, heat olive oil over medium – add  onion and garlic and cook 1 minute.
  • Add carrots, celery, broccoli, tomatoes, salt and pepper, and cook about 5 minutes.
  • Add chicken broth, water, cilantro, spinach, and chicken – bring to boil, reduce heat, and simmer 20-30 minutes or longer.

Garnish:

  • Limes
  • Avocado
  • Raw cheddar cheese
  • Chili Pepper Sauce

 

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