To say that I am over winter would be an absolute understatement. And even as I watched the most beautiful snow fall yesterday, I longed for warmer weather, no snow, a long run outside and Spring clothes! This long and cold winter has me day dreaming about beaches, and may or may not be the cause for my sudden need to highlight my hair, I just needed a change people!
There might be hope for warmer weather in our near future, the forecast is saying 56 on Saturday, and you better believe I will be in shorts if Minnesota hits 56 degrees! That would be a major heat wave people! But in the mean time, I am going to take advantage of these colder temps and enjoy one of my favorite things! Soup! This soup is spicy and brightened up with lime juice, and packed full of protein! Top this soup off with, greek yogurt, cheese, avocado and tortilla chips and you have a fiesta of a dinner! Can you tell I have been day dreaming about tropical places?
Spicy Lime Chicken Soup with Cilantro
Brunch N'Cupcakes
Serves 4-6
Ingredients:
2-3 Small Chicken Breast Cooked and Shredded (About a Pound)
1 Can Black Beans Rinsed and Drained
2 Cups Unsalted Chicken Stock
2 - 15 Oz. Cans Fired Roasted Tomatoes with Garlic
1 Medium Red Onion Chopped
1/2 Red or Green Pepper Chopped
1 Pablano Pepper Chopped
1 Jalapeno Seeded and Chopped
2 Garlic Cloves Minced
2 Teaspoons Siracha (or other hot sauce)
1 Teaspoon Chili Powder
2 Teaspoons Cumin
Salt and Pepper to Taste
1 Teaspoon Olive Oil
Juice from One Lime
Handful of Cilantro
**Avocado, Greek Yogurt/Sour Cream, Cheese and Tortilla Chips for Serving
Directions:
1- In a medium stock pot heat olive oil and sauté onions until tender. Add in garlic and saute until fragrant. Add in Red/Green Pepper, Pablano Pepper, and Jalapeno Pepper. Saute for 5 minutes, or until peppers are tender.
2- Stir in Siracha and Spices. Add tomatoes and chicken broth and bring to a boil. Once boiling lower heat and cook soup for 5-7 minutes to ensure that soup is heated through.
3- Stir in chicken, black beans, lime juice and cilantro. Let simmer for 2-3 minutes and serve.
To serve, divide soup among bowls and top with your favorite mexican inspired toppings. I used pepper jack cheese and cilantro for my bowl. Avocado would be delicious, as well as greek yogurt/sour cream!
Enjoy!
