Wednesday, December 22, 2010

Green Chili Chicken and Lime Soup

Photo and Recipe courtesy of Picky Palate:  This soup was really good.  It reminded me a lot after I made it of a tortilla soup, but the lime added a new flavor that we really liked.  We will most likely be making this again in our household.

Green Chili Chicken and Lime Soup
2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic
80 oz chicken broth, 2 1/2 cartons of the 32 oz
10 oz can rotel tomatoes, mild
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
2 1/2 Cups cooked rice
1/4 Cup fresh lime juice
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper, Garlic Salt, Parsley or other
1 bunch of fresh cilantro, chopped
Fresh diced avocados (optional)
1 Cup shredded cheddar cheese (optional)
Tortilla chips (optional)
1.  Place oil into a large dutch oven over medium heat.  Saute onion for 5 minutes then add in garlic; cook for 1 minute.  Stir in chicken broth, tomtoes, 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.
2.  Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.  10-12 servings

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