Cilantro Lime Chicken Soup

September – delightful agony of transitions, where everything seems to be bittersweet. Slipping out of summer and those bright, zingy flavors and into fall’s roasted and simmered scents and tastes. It’s here, right in the middle of summer and fall tug-of-war that the Cilantro Lime Chicken Soup brings the yummiest compromise of seasons. This is my ode to summer and cheers to the coming fall all mixed together into one pot, simmering away on the stovetop – good tidings of what was and what is still yet to come.

Here’s what you’ll need:

• 2 TBSP. Chili Powder
• 1 TBSP. Garlic Powder
• 1 tsp. Smoked Paprika
• 16oz. Salsa
• 12oz. Chicken broth
• ½ cup finely chopped vidalia onion
• ½ cup chopped cilantro
• 2 TBSP. lime juice
• 2 cooked chicken breasts, shredded
• Chili Lime salt to taste
• Garnish with avocado, fresh cilantro and lime

First, preheat the oven to 400 degrees. Place, still frozen, chicken breasts on cookie sheet and cover with foil. Once preheated, place chicken in oven and set a timer for 20 minutes. Meanwhile, combine chicken broth, salsa, onion, chili powder, garlic powder, and smoked paprika into a stock pot and bring to a boil, then let simmer on low. After 20 minutes, remove foil and allow chicken to resume cooking for another 20 minutes or until cooked through. Let chicken cool and then use a fork to shred. Add shredded chicken to stock pot, mix well and squeeze fresh lime juice into the soup. Allow to simmer for a few more minutes before serving. Add chili lime salt to taste and top off each bowl with fresh avocado, cilantro, and lime. Enjoy with college football and rainy days!