Lisa Atwood, Rebecca Courchesne, Rick Field

Chicken-Lime Soup with Pickled Jalapeños

Name: Chicken-Lime Soup with Pickled Jalapeños
Yield: Serves 6
Ingredients: 3 Tbsp olive oil; 1¼ lb (625 g) skinless, boneless chicken breasts; 6 Tbsp (3 fl oz/90 ml) fresh lime juice; 6 Tbsp (½ oz/15 g) chopped fresh cilantro (fresh coriander); 6 Tbsp (½ oz/15 g) chopped fresh cilantro (fresh coriander); 1 large yellow onion, chopped; 2 Tbsp minced garlic; 8 cups (64 fl oz/2 l) chicken broth; 1¼ lb (625 g) skinless, boneless chicken breasts; Crumbled tortilla chips for garnish (optional); Salt and freshly ground pepper; Salt and freshly ground pepper; ¼ cup (2 oz/60 g) Pickled Jalapeño Chiles (facing page), or to taste; 1 avocado, halved, pitted, peeled, and diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Tart lime juice, spicy pickled jalapeños, and creamy avocado all work together to create this well-balanced soup. You can also add 1½ cups (9oz/280 g) peeled, seeded, and diced tomatoes to the pan when you add the lime juice and cilantro.

Ingredients

3 Tbsp olive oil
1 large yellow onion, chopped
2 Tbsp

Soup

Method

In a large saucepan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and cook until softened, 1–2 minutes. Add the broth, raise the heat to high, and bring to a boil.

Reduce the heat to medium-low and add the chicken. Simmer, partially covered, until the chicken is opaque throughout, 10–12