Mexican Chicken Lime Soup

By ccavaletti

Ingredients

• 2 Tbsp olive oil
• 1 onion, finely chopped
• 6 cloves, garlic, thinly sliced
• 6 boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 2 canned chipotle chiles in adobo, chopped, plus 2 Tbsp adobo sauce
• 6 c chicken stock
• 1/2 cup chopped fresh cilantro
• 2 limes, juiced
• salt and pepper
• 1 Hass avocado, thinly sliced lengthwise into 12 pieces
• Crushed tortilla chips

Details

Servings 6

Preparation

Step 1

In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower heat to medium and cook until the onion begins to brown, about 7 minutes.

Increase the heat to high and 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 stock.

Lower the heat to medium; simmer 15 minutes, skimming off any foam. Stir in the cilantro and lime juice; season with salt and pepper.

Place 2 avocado slices in each of 6 soup bowls; top with the soup. Garnish with the tortilla chips.

From Everyday with Rachael Ray