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  • Cassie Merkley

    Crock pot Chicken Lime, Avocado, and Cilantro Soup - Mexican chicken soup

  • Julie Newton

    Advertisement Popular Searches: 30-minute meals Halloween fast recipes healthy snack recipes make-ahead meals burger recipes party decorating eggplant lasagna turkey meatballs spinach artichoke dip taco recipes fish sticks budget recipes More Rachael Links: rachaelray.com rachaelrayshow.com Get Adobe Flash player You Might Like: More main dish soup recipes Click here to find out more! 1. Tomato Pasta Stoup 2. Succotash-Salsa Soup 3. Pork and Ginger Noodle Soup You Might Also Like: More chicken recipes 1. Chicks & Sticks 2. Pita Fajita 3. Grilled Chicken with Mint-Almond Pesto Click here to find out more! Click here to find out more! Home > Recipes > Recipe Search > Mucho Gusto > Mexican Chicken Lime Soup Mexican Chicken Lime Soup September 2009 Mexican Chicken Lime Soup Kang Kim enlarge * E-mail * Print * Share By: Daisy Martinez From: Mucho Gusto » Part of this menu: Beef Kebabs with Spiced Honey Glaze and more! » Rach's pal Daisy Martinez takes inspiration from a journey to Mexico and heats up a classic comfort food. 4.40740740740741 27 Main Dish Be the first to rate this recipe Rating (27): 31 people tried this recipe. * Rate + Review * Add to recipe box * New! Easy Cooking View Click here to find out more! * 6 Servings * * Prep 15 min * * Cook 30 min 15 30 45 Ingredients * 2 tablespoons extra-virgin olive oil * 1 onion, finely chopped * 6 cloves garlic, thinly sliced * 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces * 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce * 6 cups chicken broth * 1/2 cup chopped fresh cilantro * Juice of 2 limes * Salt and pepper * 1 hass avocado, thinly sliced lengthwise into 12 pieces * 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.

  • Denise Aubert

    Crock pot Chicken Lime, Avocado, and Cilantro Soup Mexican Chicken Lime Soup September 2009 Print Be the first to rate this recipe 0 people tried this recipe. 1 2 3 4 5 Add to My Recipes Remove from My Recipes By: Rachael Ray Rach's pal Daisy Martinez takes inspiration from a journey to Mexico and heats up a classic comfort food. 6 servings Prep: 15 mins Cook: 30 mins Ingredients 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 6 cloves garlic, thinly sliced 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce 6 cups chicken broth 1/2 cup chopped fresh cilantro Juice of 2 limes Salt and pepper 1 hass avocado, thinly sliced lengthwise into 12 pieces Crushed tortilla chips Directions 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. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

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