Monday, June 18, 2007

Chicken Lime Soup

Chicken Lime Soup

Olive Oil Cooking Spray
3 half chicken breasts, boneless & skinless
4 limes
1.5 quarts chicken broth
1 cup diced red bell pepper
2 garlic cloves
.5 cup diced celery
1 cup diced zucchini
1 cup diced skinned and seeded tomato

Spray Olive Oil over the chicken breasts. Then squeeze the juice of a lime over the chicken. Grill the chicken over medium heat for 5 minutes per side. Cool and then dice. (Next time I am going to shred the chicken.)

Bring the chicken broth to a simmer. Add bell pepper, garlic, celery and carrot. cook over low heat for 15 minutes. Stir in the zucchini and cook for 5 minutes. Add the chicken, the juice from the remaining limes and tomato. Simmer until heated. Optional Garnish: Cilantro and salsa.

*Recipe from The San Francisco Chronicle Cookbook

This soup is low-fat and super delicious. The limes give the soup an interesting tang without over-powering the other flavors of the soup.