Mexican Lime Soup
with Chicken and Cilantro
|Saturated Fat Acids||2 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Rinse the chicken breast fillets and cut into 2 cm (approximately 3/4-inch) cubes.
Bring plenty of salted water to a boil and cook the diced chicken for 1 minute. Drain chicken. (Blanching prevents the soup from becoming cloudy.)
Peel the garlic and cut into thin slices.
Heat oil in a pot, add garlic and sauté for 1 minute.
Add corn and the chicken and cook briefly. Fill with the broth and add dried oregano. Bring to a boil and cook for 10 minutes.
Rinse cilantro, shake dry, pluck leaves and chop coarsely. Crumble tortilla chips. Chop jalapeños coarsely.
Rinse tomatoes and cut out the stems. Coarsely chop tomatoes. Rinse scallions, trim and cut into rings. Cut the avocado in half and remove the pit. Scoop the flesh from the peel and dice. Put all prepared ingredients into individual small bowls.
Cut limes in half and squeeze. Add 75 ml (approximately 5 tablespoons) lime juice to the soup and continue to cook for 1 minute. Serve the soup with the other prepared ingredients, so that everyone can add garnishes to taste.