Mexican Chicken Lime Soup

Sometimes, I like the cold. Sure, you think I’m crazy and that’s okay but as tired of the cold as I get by the end of winter, there are those moments when I enjoy it. I don’t like bundling up in a thick coat and layer myself up with gloves, a scarf and hat only to drive around town running errands feeling like Randy from A Christmas Story. But I do like the way the cold air makes me feel especially like on a clear and sunny blue sky day. The cold can be invigorating. It can also be brutal, I know. Cold days are the quintessential time to make a warm and spicy soup like Mexican Chicken Lime Soup.

Chicken thighs are cooked with onions and garlic before simmering with broth and chipotle peppers in adobo sauce. Cilantro, lime juice, avocado, and crushed tortilla chips add even more flavor to this comforting soup which really warms you up from the inside out. The chipotle peppers in adobo sauce really give this soup a vibrant kick while the avocado provides a creamy coolness. Also, the lime juice adds a welcome hint of citrus. Corn, black beans, or red and green pepper would be welcome additions but are unnecessary. This quick soup is flavorful enough that you’ll enjoy its bold simplicity. Go ahead, bundle up and eat this soup outside in the cold. Just kidding.

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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.

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Stir in the chipotles and adobo sauce, then stir in the chicken broth.

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Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.

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Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

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