A vibrant and flavorful soup featuring tender chicken, fresh vegetables, and a zesty lime kick.
Preheat a grill pan over medium heat and lightly oil the surface.
Ensure the grill pan is hot before placing the chicken to achieve a nice sear.
Season the chicken breasts with salt and the juice of one lime. Grill for 5 minutes on each side until cooked through. Remove and let rest.
Letting the chicken rest after grilling helps retain its juices.
Dice the grilled chicken into bite-sized pieces and set aside.
Use a sharp knife for clean cuts and to avoid shredding the chicken.
In a large saucepan, heat a tablespoon of olive oil over medium heat. Sauté the garlic, onion, and jalapeno until fragrant.
Stir constantly to prevent the garlic from burning.
Add the celery, carrot, and bell pepper to the saucepan. Cook for 5 minutes, stirring occasionally.
Cut the vegetables into uniform sizes for even cooking.
Pour in the chicken broth and bring to a simmer. Add the zucchini and tomato, cooking for another 10 minutes.
Simmer gently to allow the flavors to meld together.
Stir in the diced chicken and the juice of two limes. Adjust seasoning with salt as needed.
Taste the soup and adjust the lime juice and salt to your preference.
Garnish the soup with fresh cilantro before serving.
Serve with additional lime wedges for an extra burst of flavor.
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