Mexican Chicken Soup

Ingredients:

• 3 or 4 limes

• 2 bone-in, skin-on chicken breast halves, each about

• 10 oz.

• 1 tsp. kosher salt, plus more, to taste

• 1/2 tsp. freshly ground pepper, plus more, to taste

• 1 Tbs. extra-virgin olive oil

• 1 large white onion, chopped

• 5 garlic cloves, minced

• 1 jalapeño chili, seeded and minced

• 3 cups low-sodium chicken broth  

• 3 cups water

• 1 1/2 tsp. Mexican oregano

• 1 Haas avocado, pitted, peeled and diced

• 2 oz. queso fresco or mild feta cheese, crumbled

Directions:

• Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

• Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice and oregano, then return the chicken to the pan.

• Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.

• Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

• Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.

Enjoy!