Souper Sunday: Cilantro Lime Chicken Soup

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No matter where I have lived, once the month of October rolls around, I'm ready for homemade soups simmering on the stove. I love a good stock-based soup, and my Cilantro Lime Chicken Soup adds a Mexican flavor to a traditional favorite. 

CILANTRO LIME CHICKEN SOUP

Ingredients:

1 medium onion, diced

1 bunch scallions (white parts + 1/4 of the green tops), diced

1 small can diced green chiles
3 cloves garlic, minced

2 quarts chicken stock
1 small can diced tomatoes (drained)
2-3 cups shredded chicken (1 raw breast = approx. 1 cup shredded)
1/2 tsp cumin
salt and pepper (amount depends on the saltiness of the stock - add according to taste)
3/4 cup cilantro, chopped

Garnish: 

lime wedges
avocado, diced
freshly chopped cilantro & scallions

Directions:

In a large stock pot, sauté the onions and the scallions in olive oil until translucent. Salt and pepper the onions and stir well. Add the green chiles and sauté until well blended. Next, add the garlic and sauté for about 30-seconds. (Tip: as soon as you smell the garlic after it hits the heat, it's time to move to the next step!)

Add the chicken stock and the diced tomatoes. Bring to a slow boil. Add the shredded chicken, cumin and salt and pepper. Allow enough time for the flavors to combine and for the chicken to heat through. About 10-minutes before serving, add the cilantro.

Serve in large soup bowls and top with freshly squeezed lime (just drop the wedge in the bowl after you've juiced it), avocado, and a sprinkling of freshly chopped cilantro & scallions. 

Enjoy! 

xx JN

Tip: If you're in a time crunch, pick up a fresh rotisserie chicken, shred the meat and add it directly to the soup!

Lemon Quinoa Tabouleh

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With both Punxsutawney Phil and Staten Island Chuck in agreement that Spring will be here in short order, I am already looking forward to citrus, tomatoes, fresh herbs and leafy greens!

Imagine my delight when I stumbled upon this naturally gluten-free gem of a recipe, bursting with color to the eye, and certainly as colorful to the palate:

Lemon Quinoa Tabouleh

courtesy of The Diva Dish

Ingredients:

1/2 c. dry quinoa
2 c. vegetable broth
1 can garbanzo beans, drained and rinsed
1 c. cherry tomatoes, halved
2 avocados, diced
2 c. spinach, finely chopped
1 bunch cilantro*, finely chopped
1/4 c. onion, diced
2 cloves garlic, minced

Dressing:

Juice of 2 lemons
Zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
Dash of salt and pepper

Directions:

1. Rinse the quinoa thoroughly. 

2. In a large saucepan, soak the quinoa in the vegetable broth for about 15 minutes off the heat. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium-low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes, just until the liquid absorbs. With a tiny amount of liquid remaining, remove the quinoa from heat and cover. Set aside to cool.

3. In a large mixing bowl, combine the spinach, cilantro, onion and garlic. Add the chickpeas and stir until everything is combined. Once the quinoa is cooled, add quinoa to the mixture.

5. In a small bowl, whisk the lemon juice, lemon zest, mustard, olive oil, agave and spices together. Pour dressing over the salad mixture, and mix until well combined. Gently mix in the tomatoes and avocado. Allow flavors to set for 10-15 minutes before serving.

*For those who do not care for the taste of cilantro, flat-leaf parsley is a perfect substitute!