Lime and Chicken Soup
Chicken is perhaps the most dangerous raw meat. To prevent salmonella and other bacteria from being transmitted, thoroughly wash your hands and all utensils before and after handling it.
- 3 limes
- 1 jalapeño chili
- 1 tablespoon minced cilantro, plus 6 sprigs
- 1 tomato
- 1 red onion
- ¼ pound (4 ounces) mild yellow cheese
- 2 corn tortillas
- ½ pound (8 ounces) uncooked chicken breast
- 5 cups Basic Chicken Broth
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 bay leaf
- Freshly ground black pepper
Juice 2 of the limes and cut the remaining lime into thin slices. Mince the jalapeño and the cilantro. Chop the tomato and the red onion. Cube the cheese. Cut the tortillas into strips.
Place the chicken in a large saucepan. Cover with water, bring to a boil, and cook for 5 minutes (blanching the chicken). Remove it to a plate and slice it into very, very thin strips, or shred it.
In a soup pot, combine the broth, lime juice, oregano, basil, jalapeño, bay leaf, and pepper. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Add the chicken, tomato, red onion, cilantro, and salt to taste. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove the bayleaf.
Garnish with cheese cubes, slices of tortilla and lime, and cilantro sprigs.