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  • Jefferson Adams
    Jefferson Adams

    Mexican-style Chicken Lime Soup (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 12/03/2015 - Fall almost always gets me on a soupy kick, and I'm always on the hunt for recipes I haven't tried yet. This one is a winner. This simple, delicious style of chicken soup is commonly known in Mexico of soup as Sopa De Lima. This version blends chicken and stock with herbs, spices, onions, tomatoes, chili peppers, fresh cilantro, and plenty of lime juice, to deliver a delicious soup.

    Photo: CC--Suavehouse113Ingredients:

    • 8 cups chicken broth
    • 4 skinless, boneless chicken breast halves
    • 1 tablespoon vegetable oil
    • 1 large red onion, quartered
    • 6 cloves garlic, chopped
    • 1 tablespoon dried oregano
    • ½ teaspoon dried thyme
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 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, for topping
    • ½ cup tortilla chips, for topping

    Directions:
    In a large pot, heat the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme until they begin to boil.

    Reduce heat to medium-low and simmer until the chicken breasts are cooked through, and the juices run clear, about 15 to 20 minutes.

    Remove the cooked chicken to a cutting board. Let it cool a bit, then shred it down to smaller strips; return strips 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 3-5 minutes.

    Stir the tomatoes into the mixture and continue cooking about 3-5 minutes until soft; 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 ½ a lime; cook another 8-10 minutes. Remove lime half.

    Remove the pot from the heat.

    Serve in bowls, topped with cilantro and tortilla chips.


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    After months of not being able to eat most foods, now I can, and this looks excellent! can't wait to try it tonight! Thanks for sharing not just this, but all your wonderful articles as well.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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