Chicken and Lime soup

Chicken and Lime Soup- adapted from budget bytes

This soup was the perfect solution to a busy Sunday because it take 20 minutes max to start the whole shebang and then you get to leave it on the stove for an hour while you finish all those chores that HAVE to get done before Monday morning.  Not that anyone leaves laundry and lunchmaking and cleaning and ironing to Sunday night right?  All of those things magically happen before sunday night.

The other good part?  This soup is pretty healthy- and you can customize it easily, and it is really tasty. 

Ingredients

2 T olive oil

1 medium/large onion

4 stalks of celery

1 med jalapeno

4 cloves of garlic

2 chicken breasts

6 cups chicken broth

1 14.5 oz can diced tomatoes with chilies

1 tsp oregano

½ T cumin

1 med lime

½ bunch cilantro

1 med avocado

1 14.5 oz can green enchilada sauce

Directions

1- Dice onion, celery and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
2- Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, green enchilada sauce, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
3- After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
4-Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Add toppings and Enjoy!

I like to top my soup with tortilla chips and some mexican blend shredded cheese. 

This is my new favorite soup in my favorite soup bowl.