Ingredients

• 9 cups chicken broth
• 5 skinless , boneless chicken breasts
• 1 large red onion , quartered
• 5 cloves garlic , chopped
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.5 teaspoons dried thyme
• 1 tablespoon vegetable oil
• 4 greens onions , chopped
• 1 large green chile pepper , seeded and chopped
• 2 large tomatoes , peeled and chopped
• 6 limes , juiced
• ½ lime
• 0.5 cups chopped fresh cilantro
• tortilla chips , for serving

Instructions

1. 1 Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot; bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.
2. 2 Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes. Stir green onion mixture into soup; season with salt.
3. 3 Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes. Remove pot from heat; remove and discard 1/2 lime. Stir in cilantro; top servings with tortilla chips.

Nutrition per serving