Chicken Lime Soup
One of two runner-up recipes for 1993 in the san francisco chronicle, from jacqueline higuera mcmahan.
Steps
Spray olive oil mist over the chicken breasts , then squeeze the juice of 1 lime over them.
Grill the chicken over medium heat for 5 minutes per side.
Cool for a few minutes , then dice or shred.
Set aside.
Bring the chicken broth to a simmer.
Add the bell pepper , garlic , celery and carrot.
Cook over low heat for 15 minutes.
Stir in the zucchini and cook for 5 minutes.
Add the reserved chicken , the juice of the remaining limes and the tomato.
Season with salt.
Simmer for a couple of minutes.
Remove from heat.
Stir in the cilantro and salsa , or pass them at the table.
For salsa: combine the onion , tomatoes , chile , garlic , cilantro and lime juice in a bowl.
Season to taste with salt.
Yields about 2 cups.
Ingredients
olive oil, boneless skinless chicken breast halves, limes, homemade chicken broth, red bell pepper, garlic cloves, celery, carrot, zucchini, tomatoes, salt, fresh cilantro, red onion, jalapeno chile, garlic clove, fresh lime juice