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Recipe: Mexican Chicken and Lime Soup

1,009 views · Published 10 October 2016 · 0:14 · Indexed 29 October 2026

Channel: Cleveland Clinic · 2016 · Science & Technology

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This soup, seasoned with zesty lime juice and spicy jalapeño, gives great flavor. And it takes only 25 minutes to prepare.

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:
1. 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.
2. Place over medium-high heat and bring to a boil.
3. Reduce the heat to medium and simmer until the chicken is cooked through, about 25 minutes.
4. 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.
5. Divide the soup among bowls. Top with the radishes, jalapeño, avocado and cilantro.

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