Friday, July 20, 2012

Green Chili, Chicken & Lime Soup

1 Tablespoon extra virgin olive oil
1/2  medium onion, chopped
2 teaspoons of minced garlic, fresh or from a jar

47 oz chicken broth, (I use 1 carton + 1 can)
10 oz can rotel tomatoes, mild
7 oz can diced green chilies
2 boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper (I grill them)
1 1/4 cup cooked rice of choice
2 – 3 Tablespoons fresh lime juice
3/4 teaspoon ground cumin
Pinches of Kosher salt & fresh cracked black pepper

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips

1.  Place oil into a large dutch oven over medium heat.  Saut√© the onion for 5 minutes and then add in garlic; cook for 1 minute. 

2. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice, and seasonings.  Cook for 5 minutes; taste and season according to your liking.  Right before serving add chopped cilantro.

3.  Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. 

4-6 servings

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