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  • Natalie Harless

    Mexican Chicken Lime Soup Recipe for Crockpot

  • Courtney Trevis

    Mexican Chicken Lime Soup ---- I hope that this is GOOD. I have been searching for a lime chicken soup recipe for ages!!!

  • Maribel Gurrola

    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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