• A262ca87f0d33e8a4807a06ea9c3aa24

Mexican Chicken Lime Soup

A classic "comfort" food.

Prep
Cook
Serves 6people
Ingredients
2
tbsp 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
chipotle chiles in adobo sauce (you can buy a can of them, but only use two from the can), finely chopped, plus 2 tablespoons of the adobo sauce
6
cups chicken broth
1/2
cup chopped fresh cilantro
juice of 2 limes
salt and pepper
1
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. 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.
2.
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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