Mexican Chicken Lime Soup
Total Time: 30 minutesYield: 6 Servings
Source: Everyday with Rachael Ray, September 2009
Category: Soup
Ingredients
2 tablespoons Olive Oil1 whole Onion (finely chopped)
6 cloves Garlic (thinly sliced)
5 whole Chicken Thighs (skinless, boneless, cut into 1/2-inch pieces)
2 whole Chipotle Chilies (finely chopped, plus 2 tablespoons adobo sauce)
6 cups Chicken Broth
1⁄2 cup Cilantro (chopped)
2 whole Limes (juiced)
1 whole Avocado (thinly sliced lengthwise into 12 pieces)
dash Salt
dash Ground Black Pepper
1 cup Tortilla Chips (crushed)
Directions
- In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes.
- Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam.
- Stir in the cilantro and lime juice; season with salt and pepper. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with tortilla chips.