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Return to browsing category: Poultry

Mexican Tortilla/Chicken/Lime Soup by Linda Weir serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Quick chicken tortilla soup with a lime kick.

Ingredients:

2 T

Extra-virgin olive oil

Onion, finely chopped

6 cloves

Minced garlic

Chicken thighs, skinless/boneless

Canned chipotle chiles in adobo finely chopped

2 T

Adobo sauce

6 C

Chicken broth

1/2 C

Chopped fresh cilantro

3 T

Lime juice

Haas avocado, thinly sliced

Salt & Pepper

Crushed tortilla chips

Directions:

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 chipotles and adobo sauce, then stir in the chicken broth. 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 of 6 soup bowls and pour in the soup. Top with the tortilla chips.

Categories:

Dairy Free
Main Dishes
Peanut/Nut Free
Poultry
Quick & Easy
Soups