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Dec 14, 2011

Mexican Chicken Lime Soup

Okay, so I found this recipe on Rachel Ray's website and it's out of my "box", but I thought the hubby would like it because it's spicy.
Whew-whee! Is it ever hot!
I don't think I'll be making it again and if I do, then I will definitely cut back on the chiles in adobo sauce, but if you like a lot of spice then you will LOVE this!
P.S. The hubby thought it rocked!
You will need:
1 Tbsp EVOO
  • 1/2 onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 3 skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 1 can chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce (i skipped the 2 Tbsp sauce)
  • 3 cups chicken broth
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 limes
  • Salt and pepper
  • 1 hass avocado, thinly sliced lengthwise into 12 pieces
  • Crushed tortilla chips

  • To make:
  • 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.
Source: Rachel Ray

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