Hello!!!!! As of October I am announcing me as the biggest lime/lemon soups! I’m not even exaggerating… they’re the best kind of soup; light and refreshing, every spoonful is a burst of flavor! I tried my first lime soup at a resort in Mexico and could not believe that I have been living my life without it. A very important part of making this soup is putting in the zucchini and cilantro the very, very last minute! I learned this the hard way by putting the zucchini in early and having it turn mushy and brownish.
Light and refreshing with a burst of flavor!
- 2 tbsp Olive oil
- 1/2 cup White onion *finely chopped
- 1/2 cup Carrots *finely chopped
- 2 cloves Garlic *pressed
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- 2 Chicken breasts *cut into little pieces and cooked
- 32 oz Chicken stock *optional: low sodium
- 8 oz Water
- 1/4 cup Lime juice
- 1/2 cup Cilantro *chopped
- 1 cup Zucchini *chopped
Mix "Group 1" ingredients in a saucepan on medium heat until onion is a nice gold color.
Add chopped, cooked chicken breasts in saucepan.
Add chicken broth, water, and lime juice to saucepan and keep it on medium heat for about 10 minutes.
Stir in cilantro and zucchini and serve immediately. Top with tortilla strips and a lime wedge!