Mexican Chicken Lime Soup
From: Rachel Ray
Serves: 6
Reheats: well
Estimated Points: na
Notes:
It's winter time and you wanna do Mexican, but are tired of tacos ... here you go!
  • 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 piece
  • 2 canned chipotle chiles in adobo sauce, finely chopped, plu
  • 2 tablespoons 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
  • Crushed tortilla chips
  1. In a large saucepan, heat the olive oil over med-high heat. Stir in onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. 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, skim any foam. Stir in the cilantro and lime juice; season w/salt and peppe
  2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.