Tag Archives: lime

Mexicali Chicken Lime Soup

21 Feb

photo_1[1] After perusing the Budget Bytes website, admiring the simplicity and wholesomeness of most of those recipes, I was inspired by her chicken lime soup. I adapted using slightly different proportions and veg stock instead of chicken stock; I find chicken stock a bit too chicken-y. Also, for clarification, when I say chicken breasts, some people think breast= 2 parts (since breasts come in pairs, no?). Well… I actually mean pieces. So one breast= one piece.

This was a very easy recipe, and after a long day, it was quite easy to get this soup going.


  • 1 1/2 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 stalks celery, chopped/diced (depending on how much you like celery)
  • 3 cloves garlic, diced
  • jalapeno, diced
  • 1 can of crushed tomatoes (15-oz)
  • 2 chicken breasts
  • 4 cups of vegetable stock
  • 2 tsp roughly chopped fresh oregano
  • 1/2 tbsp cumin
  • 2 limes (or more if you like it limey)
  • 1 avocado, sliced
  • 1 bunch cilantro, leaves picked off the stems
  • tortilla chips (we used bean-based chips)


  • Heat olive oil on high in a deep soup pot. When hot, add onion, celery, jalapeno, and garlic. Stir until onion is translucent.
  • Add in tomatoes, chicken breast (raw), and veg stock. Allow soup to come to a boil, then cover and lower heat so that it is at a nice simmer for about 15 min.
  • Lift out the chicken breast from the soup and roughly tear (pull apart) so that it forms nice strips. Place back into soup and add spices, juice from the limes, and 1/2 of the cilantro to the soup.
  • Garnish with avocado and remaining cilantro.



Lime Poppy Muffins/Cupcakes

13 May

Mmmm, so what do you do when you intend to make lemon poppy muffins, but realize all too late that you don’t have any lemons? Make LIME poppy muffins! And the major realization of the day is that lime poppy muffins areway better anyway.

I used the silicone muffin cups that I just got as an early birthday present (so useful!!). I was psyched to see how they fared, and they were amazing. SO non-stick, the muffins just dropped right out of them.

You could definitely add a little coconut flake in here if you want more of the lime-coconut flavor.

Also, I am not really sure what about it makes them muffins versus cupcakes. They have an amazing, moist consistency, so are they cupcakes? But they don’t need frosting, so are they muffins?

This recipe will make a half-recipe, so budget for ~7 muffins.


  • 1 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 3-4 tbsp splenda blend sugar
  • 1 egg
  • 2 tbsp melted butter
  • zest of 2 limes
  • 1/3 c lime juice
  • 1/4 c coconut milk (SoDelicious or similar, not canned)
  •  1 1/4 tsp poppy seeds


  • Preheat to 375. Line muffin tin with paper liners or use the silicone ones (like I did!)
  • In a large bowl, whisk together dry ingredients
  • In a medium bowl, whisk together egg, melted butter, lime zest, lime juice, coconut milk and poppy seeds
  • Add wet ingredients to the flour mixture and whisk until just combined and no streaks of flour remain
  • Divide evenly into prepared muffin cups and bake at 375F for 15 min and try not to eat them all in one sitting