Very light and flavorful! Also very versatile as many reviewers have noted.I adjusted the recipe to make 3 servings because I had two chicken breasts I needed to use up, and rounded all the other ingredients up (whole onion instead of 3/8, etc.) I dusted the breasts with S&P, garlic powder and flour and sauteed them in butter over medium heat 5 mins per side to carmelize them before slicing them. Didn't have fresh tomatoes, I used a can of Mexican stewed tomatoes with chilis. While the (adjusted) recipe said to juice 2-1/4 limes and to put 1/4 lime in the soup, I used the juice & zest of 1 large lime and put 1/2 lime in the soup. The key to using limes is to taste after each addition, because the acidity of other ingredients you use affects the strength and bitterness of the lime. The balance of acidity was perfect, the zest adds more lime flavor than the juice does. Used fresh herbs since I grow these, adjusted the amount of fresh oregano down a smidge. It added a wonderful savory note. Since I used canned tomatoes, I didn't add any S&P until the end, I added maybe 1/2 tsp Adobo seasoning, which is salty. Instead of tortilla chips, I fried strips of small white corn tortillas in hot grapeseed oil (healthy, almost tasteless vegetable oil with a high smoking point) until puffy and browned, mixed up some S&P, chili powder & cumin and sprinkled over strips. Served with lots of fresh cilantro & strips. My husband, who isn't a chicken soup lover, loved it!
Will make this again!
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Very light and flavorful! Also very versatile as many reviewers have noted.I adjusted the...