I LOVE soup. I could eat it for every meal.
This is one of my favorites because it is super easy to put together, light and fresh, and has just the right amount of sass and spice! We like to enjoy it with lots of avocado and fresh, homemade tortilla chips.
*Photo from rachaelraymag.com
Mexican Chicken Lime Soup
From the Sept 2009 edition of Everyday with Rachael Ray
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
*I usually add a little more because we like things pretty spicy, but if you aren't a fan of heat, I would suggest either only adding one chopped chile or adding no chiles and just the 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.
2. 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.
3. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.
From the Sept 2009 edition of Everyday with Rachael Ray
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
*I usually add a little more because we like things pretty spicy, but if you aren't a fan of heat, I would suggest either only adding one chopped chile or adding no chiles and just the 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.
2. 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.
3. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.
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