mexican chicken lime soup.

yum.

through pinterest, i have been finding all sorts of tasty new recipes. i made this chicken soup a couple of weeks ago and b & i both loved it. i put two full limes in it and it tasted so fresh! the one thing about the recipe is that is important to note is that you do not put two CANS of chilis, but two chilis out of a can. i fortunately read the comments before making it and caught myself before making things inedible. the addition of avocado slices in soup is a little different, and really delicious. we had cheese quesadillas and salad on the side & both concurred that this should be a new regular.

enjoy!

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

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

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

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 the tortilla chips.