Very yummy and easy soup. The flavors blend so good together, giving this soup tons of flavor.
2 large chicken breasts
1 tsp kosher salt, plus more to taste
1/2 tsp pepper, plus more to taste
1 Tbs olive oil
1 large white onion, chopped
5 garlic cloves, minced
1 jalapeño chili, seeded and minced
3 cups chicken broth
3 cups water
1 1/2 tsp mexican oregano, you can use regular if you don’t have mexican
1 avocado, pitted, peeled and diced
2 oz queso fresco, crumbled
Juice as many limes as you need to, to get 1/4 cup fresh lime juice. Use the remaining limes for serving in your soup. season the chicken breasts with salt and pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, and cook until brown on both sides, about 5 minutes. Transfer the chicken to a plate. Add the onions to the pan and saute until translucent, about 4 minutes. Add the garlic and chili and saute until fragrant, about 1 minute. Add the broth, water and lime juice and oregano, then return the chicken to the pan.
Increase the heat to high and bring to a boil. Reduce the heat to med-low, cover and simmer unti the chicken shows no sign of pink, about 40 minutes.
Transfer the chicken to a cutting board and let cool slightly. Meanwhile, keep the soup at a simmer. Shred the chicken and stir chicken back into the soup. Adjust the season with salt and pepper until desired taste.
Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into bowls and serve with the toppings.
Recipe Source: Williams Sonoma