Plus, avocado makes any day brighter. It always makes my life feel more like summer.
This little experiment is a definite keeper recipe, especially for blah January weather days.
Mexican Chicken Lime Soup
Adapted from Rachel Ray
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
2 cans chopped tomatoes with chilies (I used Mild Rotel)
2 large boneless, skinless chicken breasts, cooked and chopped
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
Toppings: Avocado slices, crushed tortilla chips
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. Add the canned tomatoes and chicken; cook for about 5 minutes. Add the broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
Top each bowl of soup with avocado and crushed tortilla chips. You can also add cheddar cheese, but I prefer to let the avocado shine.