Mexican Chicken Lime Soup
Makes 4 servings
3 Split Chicken Breasts with the skin
1 Medium Onion, diced
1 Minced Garlic Clove or the equivalent of the jarred kind
1 can of Green Chiles
1 can of Fire Roasted Tomatoes
4 cups of Chicken Stock
1 tablespoon of Wildtree Roasted Garlic Grapeseed Oil
2 1/4 teaspoons of Wildtree Chiplote Lime Rub
1 teaspoon of Wildtree Taco Seasoning
1-2 teaspoon(s) Kosher Salt
Toppings: Lime Tortilla Chips, Plain Tortilla Chips, Cubed Avocado, Cliantro
Start by preheating your oven to 400 degrees. I gently lifted the skin off of the chicken to season it. Under the skin I sprinkled some salt and 1/4 teaspoon of the Wildtree Chile Lime Rub replace the skin on the meat - then repeat the same seasonings on the bottom side of the chicken. You can sprinkle some of the Garlic Grapeseed Oil on the chicken before you roast it. Roast for 20 minutes or until the internal temp is 160 degrees. Set it aside to cool. Once it is cooled, discard the skin and bones. Then shred the meat or cut it into cubes.
To start the soup, add 1 tablespoon of the Wildtree Garlic Grapeseed Oil to a large stock pot. Heat it over medium low heat, and add in the onion. Let the onion sautee lightly to get translucent - it'll take about 8 minutes. Add in the can of Garlic, Green Chiles, Fire Roasted Tomatoes, Chicken Stock, remaining 1 teaspoon of the Wildtree Chile Lime Rub, Taco Seasoning, Lime juice, 1-2 teaspoons Kosher salt, and Cilantro if you are using it. We put in 2 halves of the lime into the soup for an extra punch of flavor. Let it all simmer covered for about 30-45 minutes.
My husband, John, and I served ours differently. My version was the picture at the top -- with Plain Tortilla Chips and Cubed Avocado. John's is to add in Cilantro and Lime Tortilla Chips.