lime soup

Generally I am of the mindset that if a relationship has to end, it is best to get at least one awesome recipe out of it.  This lime soup falls into this category, and comes to me actually via Tony’s past relationship, rather than my own, but even if it were tainted with broken hearts and whatnot it would still be amazing.  Tony’s ex-boyfriend was adamant that the recipe not be changed, but it was, a little, and I think it works.  This soup is excellent, perfectly tangy and spicy and cheesey.

  • 4 tablespoons olive oil
  • 8 cloves minced garlic
  • 2 medium onions, chopped
  • 12 cups chicken soup stock
  • 1 28-oz can plum tomatoes
  • 1 bunch coriander
  • 1 tablespoon hot sauce
  • juice of 6 limes
  • 1 pound chicken
  • shredded cheddar cheese
  • tortilla chips
  • avocado

Heat up the oil in a large (seriously, this recipe yields a lot) soup pot, and sauté the garlic and onions until they’re transparent.  Add the soup broth, the canned tomatoes, the coriander and the hot sauce.  I didn’t bother to chop the coriander, I just ripped it from the stock and threw it in.  Let everything simmer for half and hour, covered.  In the meantime, grill the chicken and shred it once it’s cool.  The best option is very small shreds of chicken, which is a job I suggest delegating out, since it is annoying.  Add the lime juice and chicken to the pot, and simmer briefly.  Divide into bowls and top with lots of sharp sharp cheddar cheese, tortilla chips, and avocado.  You can also use goat cheese or even feta but extra-old cheddar in soup is amazing.

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