Key limes, if you can find them, are the best for flavoring fresh soups. They are the same limes that grow in Mexico and are ever-present on tables in the good, south-of-the-border restaurants.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Preheat a Dutch oven over medium heat. Add the oil and onion and cook, stirring constantly, until the onion turns translucent, about 5 minutes. Press in the garlic and cook for 30 seconds. Add the broth, soups, milk, green chilies, jalapeño peppers, and cumin. Cook for 10 minutes, stirring frequently. Add the cheese and cook, still stirring frequently, for about 5 minutes, until melted. Stir in the chicken, cilantro, salt, and white pepper. Cook for about 2 minutes more to warm through. Ladle into 6 bowls and serve each with a lime wedge on the side.
