Mexican Chicken Lime Soup

OK, I'm starting this blog off with the BEST recipe I've ever found online!!  I'm serious.  This soup is SO GOOD!  It's from the Rachael Ray website, but I found it on Pinterest.  Now this is a little spicy for the little ones, but maybe you could just limit the chipotle peppers you put in?? Here's the link:

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/mucho-gusto-latin-recipes/mexican-chicken-lime-soup



Mexican Chicken Lime Soup - 5 STARS!



And here are the instructions:

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:

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. 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.

6 Servings

Prep 15 min

Cook 30 min