Mexican Chicken & Lime Soup

I made this Rachael Ray soup a few weeks ago for dinner. It’s one of the recipes I’ve had in my cut & paste recipe binder for a few years, but had never given it a go.

Chipotles in Adobo seem to be all the rage lately and since I’m not necessarily in style clothes-wise, I thought I could at least be in style food-wise.

The first night we ate it, JT and I both thought it was a little lacking. The second night I added in some cooked rice and dressed it up with sour cream. Ohhh my, the rice did the trick!

This is a good soup to warm the bones. Trust me…this 50F weather we’re experience is down right numbing…just kidding, all you peeps in colder climates!

Enjoy!


Mexican Chicken & Lime Soup

Via Everyday with Rachael Ray. There is a picture on her site. Serves 6. 


INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 6 cloves garlic, thinly sliced
• 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces (I used breasts because that’s what I had)
• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce (these suckers are hot, so be careful about getting it on your fingers)
• 6 cups chicken broth
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes
• Salt and pepper
• 1 hass avocado, thinly sliced lengthwise into 12 pieces
• Crushed tortilla chips

Team Thompson Extras:

• 3/4 – 1 cup cooked white or brown rice, for oomph
• Sour cream, for dolloping

DIRECTIONS:

1. 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 (and rice, if using). Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips (and a dollop of sour cream).