CHICKEN AND LIME SOUP

Th�s Ch�cken and L�me Soup �s l�ght, fresh, and flavorful w�th shredded ch�cken,vegetables, and a tangy l�me �nfused broth. 

INGRED�ENTS

• 2 Tbsp ol�ve o�l ($0.24)
• 1 med�um yellow on�on ($0.28)
• 2 stalks celery ($0.45)
• 1 med�um jalapeno ($0.09)
• 4 cloves garl�c ($0.32)
• 3/4 lb. ch�cken breast ($1.46)
• 6 cups ch�cken broth* ($0.42)
• 1 14.5 oz. can d�ced tomatoes w/ch�les ($0.95)
• 1 tsp oregano ($0.05)
• 1/2 Tbsp cum�n ( $0.08)
• 1 med�um l�me ($0.33)
• 1/2 bunch c�lantro ($0.43)
• 1 med�um avocado ($1.29)

INSTRUCT�ONS

1. D�ce the on�on, celery, and jalapeno (scrape the seeds out of the jalapeno before d�c�ng). M�nce the garl�c. Cook the on�on, celery, jalapeno, and garl�c �n ol�ve o�l over med�um heat for about 5 m�nutes or unt�l tender.
2. Add the ch�cken breast, ch�cken broth, canned tomatoes w�th ch�les, oregano, and cum�n to the pot. Br�ng the whole pot up to a bo�l over h�gh heat then reduce the heat to low, place a l�d on top, and let s�mmer for one hour.
3. After s�mmer�ng for an hour w�th a l�d on, carefully remove the ch�cken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the ju�ce of one l�me �nto the soup. Get as much ju�ce as poss�ble from the l�me by us�ng a spoon to scrape the �ns�de of the l�me.
4. R�nse the c�lantro and then roughly chop the leaves. Add to the pot, g�ve �t a qu�ck st�r, and serve. D�ce the avocado and add a few chunks to each bowl.

Recipe Adapted From budgetbytes