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