Green Chili Chicken and Lime Soup
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
4 cloves garlic, minced
80 ounces reduced-sodium chicken broth
4 cups shredded cooked chicken breast
2 1⁄2 cups cooked long-grain white rice
1 10-ounce can tomatoes with green chilies, mild
1 7-ounce can diced green chilies
1⁄4 cup fresh lime juice, plus more for drizzling over avocados
1 1⁄2 teaspoons ground cumin
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1 1⁄2 cups chopped fresh cilantro leaves
2 avocados, peeled, seeded, diced, and drizzled with lime juice
1 cup shredded cheddar cheese
1 cup sour cream
2 cups crushed tortilla chips
Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth, chicken, rice, tomatoes, green chilies, lime juice, cumin, salt, pepper, and garlic salt and cook, stirring, for 5 minutes. Reduce the heat to low. Add the cilantro and stir to combine.
2. Serve with the avocado, cheddar cheese, sour cream, and crushed tortilla chips.
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