lime soup

with Chicken & Hearty Greens

HANDS-ON TIME

25 MIN

TOTAL TIME

30 MIN

Serves 4

One year, my friend Steve invited a bunch of us to his epic birthday party in Mexico. Sure, I loved the margaritas, but what really blew me away was the soup. The restaurant at our hotel served an unbelievable sopa de lima—a simple, tangy, crazy-flavorful, lime-spiked broth with little pieces of shredded chicken. I make my version quite a bit because it’s so fast, delicious, and healthy. I’ve added some stuff along the way, like jalapeño and mustard greens (kale or even Swiss chard works well, too).

• 2 tablespoons extra-virgin olive oil
• 1 white onion, finely chopped
• 2 medium tomatoes, finely diced
• 6 garlic cloves, thinly sliced
• 1 jalapeño, halved lengthwise, seeded, and thinly sliced
• Kosher salt and freshly ground black pepper
• 1 quart low-sodium chicken broth
• 4 cups shredded cooked chicken (from 1 small rotisserie chicken)
• 4 cups torn mustard greens or kale (4 ounces)
• ¼ cup plus 2 tablespoons fresh lime juice
• Chopped fresh cilantro, for topping
• Diced Hass avocado, for topping

In a large saucepan, heat the olive oil over medium heat. Add the onion, tomatoes, garlic, jalapeño, and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the onion is just softened and the tomatoes start to break down, about 8 minutes. Add the broth and bring to a boil over high heat, then simmer over medium heat for 5 minutes. Stir in the chicken, greens, and lime juice, then season the soup with salt and pepper. Ladle into bowls and top with chopped cilantro and avocado. Serve hot.