Mexican Chicken Lime Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is chicken soup with a spicy kick! RR Magazine Ingredients:
2 tb extra virgin olive oil |
1 onion,finely chopped |
6 garlic cloves,thinly sliced |
5 skinless,boneless chicken thighs,cut in 1/2 pieces |
2 canned chipolte chiles in adobo sauce |
6 c chicken broth |
1/2 c fresh cilantro |
juice of 2 limes |
salt and pepper |
1 haas avocado,thinly sliced lengthwise into 12 pieces |
crushed tortilla chips |
Directions:
1. In a large saucepan,heat oil over med-high heat. Stir in the onion and garlic; lower heat to med. and cook until onion begins to brown,about 7 mins.
2. Increase the heat to high,push the vegetables to the side of the pan,add chicken and cook,stirring until golden,about 5 mins.
3. Stir in the chipoltes and adobo sauce,then stir in chicken broth. Lower heat and simmer 15 mins,skiming ant foam. Stir in cilantro and lime juice;season with salt and pepper.
4. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with tortilla chips.
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