Green Chili Chicken and Lime Soup

How to make Green Chili Chicken and Lime Soup Recipe -  After one bite of a chicken and lime soup I ordered at a one of my family’s favorite restaurants, I knew I had to go home and re-create all of the wonderful flavors I fell in love with. No kidding, I scurried home and developed this recipe that tastes nearly identical. This is now one of our favorite soups to prepare. Serve with dollops of avocado, shredded cheese, sour cream, and tortilla chips.

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.