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. Sauté 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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