Tuesday, September 6, 2011

chicken lime soup

I tried a similar recipe a little while back from Rachael Ray. It was a little too spicy for me and especially for my kids. I love all the ingredients so I made some changes. Here it is.

See what you think.

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 3 skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 6 cups chicken broth
  • 1 can diced tomatoes
  • 1/2 cup chopped fresh cilantro
  • Juice of 2 limes
  • Salt and pepper
  • 1 hass avocado, thinly sliced lengthwise
  • Crushed tortilla chips

  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. Stir in the chicken broth and tomatoes. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
  2. Place 2 avocado slices in each soup bowl and pour in the soup. Top with the tortilla chips and a little more cilantro.

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