Chicken and Lime Soup

Cook Time 30 minutes

Servings 4


2 tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
450 g chicken breasts, cut into small strips
6 cups reduced sodium chicken broth
3 medium tomatoes, diced
2 cups mushrooms, sliced
¼ cups fresh lime juice
2 cups cooked wild rice
2 jalapeno peppers, diced


Cook wild rice according to package directions. Set aside.

Heat oil in a dutch oven over medium high heat.

Saute onion and garlic until onion begins to soften.

Add chicken and cook for 2 minutes.

Add chicken broth, tomato, mushrooms and lime juice. Simmer until chicken is cooked through.

Add wild rice to soup and serve.  

Add jalapeno as a garnish for extra heat.


Chicken and Mushroom Cottage Pie


Chicken and Leek Vol-au-Vents