This Mexican chicken soup is light and refreshing anytime of the year. If you like your food hot, add more chillies. Serve the soup in bowls sprinkled with crumbled tortilla chips.
I sliced and sauteed the chicken with onion and garlic in a dutch oven then added some diced jalapeno, frozen corn, fresh carrots and celery. Added ground cumin, paprika, along with the oregano. Added clilantro and fresh parseley. I used both fresh lime juice and lime zest and was worried it would taste too strongly of lime, but it was just perfect. My husband couldn't get enough of it! With some low fat sour cream, tortilla chips and shredded cheddar it made for a wonderful lunch. Great with a cold beer or margarita! - 10 Apr 2010 (Review from Allrecipes US | Canada)
This was very light and delicious! I did not have 6 limes so, I just grated some lime peel into the soup when I boiled the chicken and it turned out great! I love the stong lime flavor in this. I will make this again for sure! Thanks for the great recipe. - 22 Nov 2009 (Review from Allrecipes US | Canada)
My husband and I absolutely loved this soup! I added one jalapeno (seeded and chopped). Served it with lowfat sour cream and queso fresco. Wonderful flavors and very filling! - 23 Jan 2011 (Review from Allrecipes US | Canada)