Ingredients
8
8 servings
- •9 cups chicken broth
- •5 skinless, boneless chicken breast halves
- •1 large red onion, quartered
- •5 cloves garlic, chopped
- •2 teaspoons dried oregano
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •½ teaspoon dried thyme
- •1 tablespoon vegetable oil
- •4 green onions, chopped
- •1 large green chile pepper, seeded and chopped
- •2 large tomatoes, peeled and chopped
- •6 limes, juiced
- •½ lime
- •½ cup chopped fresh cilantro
- •tortilla chips, for topping
Instructions
- Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
- Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.
Nutritional Facts
Per 8 servings
- Calories: 217
- Carbohydrate: 22g
- Fat: 7g
- Fiber: 4g
- Protein: 18g
- Sugar: 5g
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