January 10, 2013

Mexican Chicken Lime Soup

Let me tell you about the past few days: rain, rain, rain, rain, mist, rain, heavy rain, rain, mist, drizzle. Is this Portland? But hey, I have had soul-warming soup that feels more like a Mexican beach. The first thing I noticed about its taste is the lime. It makes it fresh and tames some of the spice from the peppers in the Rotel.

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.

1 comment:

  1. MMM, Madoline, this looks like a HUGE winner! I think the best thing about it is that it doesn't seem complicated with 10,000 ingredients. Sounds so delicious. - Alexis


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