mexican-lime-soup-4320.json

{
    "directions": [
        "Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Saut\u00e9 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.",
        "Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalape\u00f1os. Garnish with lime slices and serve."
    ],
    "ingredients": [
        "2 tablespoons olive oil",
        "6 garlic cloves, sliced",
        "6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips",
        "1 1/2 teaspoons dried oregano",
        "9 cups canned low-salt chicken broth",
        "1/3 cup fresh lime juice",
        "1 1/2 cups coarsely crushed tortilla chips",
        "2 avocados, peeled, pitted, diced",
        "3 tomatoes, chopped",
        "3 green onions, sliced",
        "Chopped fresh cilantro",
        "Minced jalape\u00f1o chilies",
        "Lime slices"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Chicken",
        "Garlic",
        "Tomato",
        "Saut\u00e9",
        "Quick & Easy",
        "Lime",
        "Avocado",
        "Jalape\u00f1o",
        "Cilantro",
        "Simmer"
    ],
    "title": "Mexican Lime Soup",
    "url": "http://www.epicurious.com/recipes/food/views/mexican-lime-soup-4320"
}