30 Days of Hind Hart | Recipe | Day 7

Tex Mex Chile-Lime Chicken Soup

It took me a few days to even consider what I would want to make and share for a recipe.  I supposed I should have shared something tried and trued, but I had the urge to find something new and fresh.  I received a lovely new Healthy Eating Magazine in my Christmas stocking.  I scoured the pages of it and for some reason I kept coming back to this soup.  I feel like soups are always the perfect winter meal, warm and hearty with just the right amount of cozy to them.  So here is the Tex Mex soup.

Ingredients

1- Chicken ( cut up)

4- Medium carrots

2- Medium Celery stalks

2- small onions or 1 large

salt and pepper

2-3 tbsp of olive oil

2 jalapeños

2tsp-chili powder ( or 3 if  you like a lil more spice)

2tsp of cumin

1 cup of frozen corn ( or a can)

1 large can of tomatoes

2 boxes of low sodium chicken broth

1/4  cup cilantro

1 lime

2-TBsGarlic

wonton strip or tortilla strips ( to top your soup )

STEP 1- heat olive oil in pot over medium high heat until simmering hot.  Add your salt and garlic, celery and carrots and Jalapeño.  Cook, stirring occasionally, until the vegetable are softened and lightly browned in places about 4-6 mins.   Add your spices ( chili powder and cumin ) stirring until they become fragrant, about 30 seconds.

STEP 2- Add 2 boxes of low sodium chicken broth and bring to a boil.  Reduce and simmer and cook, stirring until the veggies are completely tender and the aromatics have infused the broth, 20-30 minutes.  Add in Chicken, corn and tomatoes.  Cut up your fresh cilantro and add in ( up to 1/4 cup) and squeeze in fresh lime ( I used about a half a lime)

SETP 3- Let simmer for a bit and serve.  Don’t forget to add  your wonton strips on top.