20 Sampler

Chicken Lime Soup
2 teaspoons coconut oil
1 lb. raw chicken cut in
small, bite sized pieces
1 cup shallots, chopped
3½ teaspoons salt
2 limes, zested and
juiced
1 teaspoon cumin
9 cups water
3 cups cooked rice
A few grinds of pepper
1 cup cilantro, chopped
Heat a medium-sized pot over medium-low heat. Add the
oil, and when it is heated and shimmering, drop the
chicken in, and cook for 3-5 minutes without stirring.
The chicken will stick to the pot, but that’s okay. Add
the shallots, salt, lime zest, and cumin; cover the pot
to allow the contents to sweat for 5 minutes. During
this time the the flavors will intensify and release
liquid, causing the chicken to unstick. Add water and
rice, and give everything a brief stir and simmer for
15 minutes with the lid on to allow the flavors to come
together as the soup simmers. Finish with a few grinds
of pepper and all of the lime juice. Garnish with
chopped cilantro.
Bonus Points:
● To use uncooked rice instead of cooked rice, increase the
water by 2 cups and add ¾ cup of raw brown rice. Bring the
water to a simmer and add the rice and cook for 45 minutes
on the stove. If using a pressure cooker or Instant Pot,
use the manual setting for 25 minutes of pressure with the
vent set to seal.
●
Add-ins: chiles, avocados, black beans, fresh raw corn in
early fall, or radishes when the weather cools (and they
aren’t spicy anymore).
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