Thursday, December 06, 2007

My favorite soup recipe

It's the limes that make this one so special and delicious!

From the recipe book:
Sausalito, Cooking with a View
Favorite Recipes from the Sausalito Woman's Club

Chicken Lime Soup
Serves 6

Olive oil cooking spray
8 chicken thighs, boned and skinned (or 2-3 lg. breasts)
6 limes
1 1/2 quarts chicken broth (1 box)
6 cloves garlic, minced
1/2 cup diced celery
1 cup diced carrots
8 fresh mushrooms, sliced
1 1/2 cups diced zucchini
1 14 1/2-oz. can diced tomatoes
1/2 cup fresh cilantro, minced
1/2 cup medium salsa
Salt & pepper
1 package tortilla chips (for bay area, Casa Sanchez is my fave!)
2 cups cooked white long-grain rice

Spray chicken with olive oil and squeeze the juice of 2 limes over them in a glass casserole dish. Allow to marinate for 30 minutes or so. Grill 5 minutes to a side, or until done. Allow to cool. Shred (2 forks method) and reserve.

Bring broth to a simmer, add garlic, celery and carrots, and simmer 15 minutes. Add zucchini and mushrooms and simmer for 5 minutes. Add the chicken, juice of remaining limes, tomatoes and simmer a few minutes. Remove from heat and stir in salsa and cilantro. Season to taste with salt and pepper. Spoon into soup bowls. Pass rice and tortilla chips in separate bowls.


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