Mexican Chicken Soup with lime
Spicy (but not too much) and flavorful!
Servings 8 servings
Calories 150kcal
Ingredients
- 2 Tbsp butter
- 1 onion diced
- 8-10 cloves garlic minced
- 1/2 green cabbage sliced thin
- 2 chicken breasts shredded (you need 3 cups total)
- 2 chipotle chiles in adobo sauce
- 2 Tbsp adobo sauce
- 1 cup tomato sauce
- 2 bay leaves
- 6 cups chicken broth
- 1 tsp salt to taste
- 1/2 tsp pepper to taste
- 2 limes juiced
- optional toppings sliced avocado, sour cream, chopped fresh cilantro
Instructions
- Cook chicken until no longer pink. Shred and set aside.
- Melt the butter in a large pot and saute the onion and cabbage on medium-low heat until they are wilted. Add the garlic and continue to saute for 1 minute.
- Blend tomato sauce, chiles, and chile sauce in a food processor or blender until smooth. Add to pot with the veggies.
- Add chicken broth and bay leaves. Simmer for about 15 minutes.
- Add lime juice and season to taste. Serve with optional toppings.
Notes
Variations:
If you really like it hot, add up to two more chiles.