Ingredients
- 2 (8-10 oz. ea.) boneless skinless chicken breasts cut into bite-size pieces
- 8 c. chicken broth
- 2 cloves garlic minced
- 1/4 tsp. cumin
- 2 med. zucchini spiralized
- 1 T. fresh lime juice
- 2 tsp. chopped cilantro divided
- 4 Lime wedges or slices for serving
- 1/2 c. shredded sharp cheddar cheese divided
- tortilla strips for serving
Servings:
Units:
Instructions
- In a large pot, over medium-high heat, bring chicken, chicken broth, garlic and cumin to a boil; reduce heat and simmer until the chicken is cooked through, about 8-10 minutes.
- Remove chicken to a plate, set aside. Strain the broth into a large bowl, return broth to the pot, along with the chicken.
- Meanwhile, spiralize zucchini into noodles.
- Add zucchini noodles and lime juice to the soup, simmer for an additional 3-5 minutes or until desired tenderness is reached.
- Ladle soup into 4 large bowls. Garnish each bowl with shredded cheese, fresh chopped cilantro and crispy tortilla strips. Serve with lime slices or wedges.
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