Chicken Soup with Lime

adapted from The Sonoma Diet
by Mary Lonergan with Jeff Lindenbaum’s help

makes 4 servings

12 ounces boneless chicken thighs
Kosher salt (optional)
freshly ground black pepper (optional)
1/2 onion, peeled and sliced
2 to 3 medium cloves garlic, minced (1 1/2 teaspoons)
2 to 3 tablespoons extra-virgin olive oil
1 tablespoon hot chili powder
1/2 teaspoon cumin seeds, crushed, or 1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper (optional)
28 ounces low-salt chicken broth
1/2 cup chopped green onions
1 large tomato, chopped
3 tablespoons lime juice
1 tablespoon chopped fresh cilantro

Cut chicken into bite-sized strips and season with Kosher salt and black pepper according to your taste. In a Dutch oven, heat the olive oil to medium high heat, and sauté onion, garlic and spices until well blended, about 2 minutes. Then add the chicken pieces and quickly stir all together. Sauté over medium high heat until chicken pieces are no longer pink. Stir in chicken broth and green onions and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat. Stir in tomato, lime juice and cilantro.

Consider garnishing this zippy soup with tortilla strips or grated or finely julienned jicama.