Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Recipe by Coastal Living May 2010


Credit: Jennifer Davick; Styling: Fonda Shaia

Recipe Summary

12 mins
46 mins
58 mins
Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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