Photo: Jennifer Davick; Styling: Fonda Shaia
Prep Time
12 Mins
Cook Time
46 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Place chicken breasts and stock in a large saucepan; bring to a boil over high heat. Skim and discard any foam that rises to the top. Add 1 teaspoon kosher salt and next 3 ingredients. Reduce heat, and simmer 30 minutes or until the chicken is tender and cooked through.

Step 2

Transfer chicken to a plate. Strain stock through a very fine strainer, discarding solids, and skim off any fat from the top. Set aside.

Step 3

When chicken is cool enough to handle, remove skin, and pull the meat from the bones. Discard skin and bones, and shred chicken into strips. Set aside.

Step 4

Heat olive oil in a large stockpot over medium-low heat. Add onion, ground black pepper, and remaining 1 teaspoon kosher salt, and cook, stirring occasionally, 10 minutes. Add bell pepper; cook 5 minutes.

Step 5

Add tomato, Key lime zest and juice, and reserved shredded chicken and chicken stock. Bring to a boil over high heat. Reduce heat, and simmer about 10 minutes. Divide soup among 6 bowls, and top each with serrano chiles, if desired, and remaining ingredients.

Border Grill, Santa Monica, California

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