1In large saucepan or pot, warm the oil over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the chicken, tomatoes, beans, chiles, broth, chili powder, cumin, lime zest and juice, and 2 teaspoons salt and stir to mix well. Cover and bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the chicken is tender and opaque throughout, about 20 minutes.
2Transfer the chicken to a cutting board. When cool enough to handle, shred the meat into large bite-size pieces, discarding any fat or gristle. Return the meat to the pot, add the cilantro, and stir to combine. Taste and adjust the seasoning with more salt or lime juice if needed. Cover and simmer over low heat until warmed through, about 10 minutes.
3Serve the soup topped with any or all of the garnishes, and serve right away.
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.
Basic Vegetable Soup
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.