Lime chicken soup

Posted by adm On December - 12 - 2011

How to cook Lime chicken soup


  • 4 cups (1 l) water or chicken strain
  • 2 (astir 500g) chicken breast fillets
  • 1 corncob, husks and silks removed
  • 2 tsp olive oil
  • 1 green pepper, sown, finely sliced
  • 2 ripe tomatoes, finely sliced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 linden, thinly sliced
  • 2 tbs lime succus, spare
  • 1 cup coriander leaves
  • 4 green onions, thinly sliced
  • 100g feta, crumbled

How to:

  • Place water and chicken in a saucepan over high heating. Bring to the furuncle. Reduce heat to low and simmer for 10 minutes or until chicken is bid. Remove from heating. Drain white-livered, reserving cooking liquidness. Coarsely shred the chicken and set divagation.

  • Use a sharp knife to cut kernels from the corncob. Heat oil in a saucepan over medium rut. Add corn and capsicum and falsify, stirring, for 2 minutes or until capsicum is tenderise. Add tomato, cumin and oregano. Fix, stirring, for 2 minutes or until tomato softens. Add volaille, strain, lime slices and succus; bring to a simmer. Taste and season with salt and peppercorn.

  • Ladle the soup among serving bowls. Sprinkle with coriander, green onions and feta. Serve immediately.

  • Prepare time:10 min.

    Cooking time:20 min.

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