I love this soup and if you can find the Rotel tomatoes with cilantro and lime, use that instead of the original with green chilis.
Green Chili Chicken and Lime Soup
2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced
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 of choice, I used basmati
1/4 Cup fresh lime juice (3 limes)
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped (2 or 3 cups)
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips
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, tomatoes, 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.* If you can handle the heat, squeeze some Siracha over top, yum!!
10-12 servings |