I’ve been looking at this recipe for a while and salivating over it. I saw it in Everyday by Rachael Ray’s magazine, October 2009 issue and have wanted to make it ever since. Finally, I did.
If Chicken Soup is considered Jewish Penicillin, than this soup should be considered Mexican Oxycodone! If you have the least bit of a cold or congestion, this soup will pretty much blow a hole right through it and then some.
What intrigued me about this recipe was that it has some of my most favorite things. Cilantro, lime, tortilla chips and avocado. And the flavors work well together. The creaminess of the avocado does help to tone down the spiciness of the chipotle chiles. Not to mention the corn chips that just make it for me.
It was simple and took minutes to throw together. My husband has been feeling a little under the weather lately. I have a feeling after a bowl of this, he will be feeling back to normal in no time.
I pretty much followed the recipe, but did up a couple of the ingredients. I’ll give you the original version of the recipe and note at the end what I changed up a bit.
MEXICAN CHICKEN & LIME SOUP:
Recipe from: Everyday with Rachael Ray October 2009 issue
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Small onion, finely chopped
- 6 Cloves of garlic, thinly sliced
- 2 Canned chipotle chilis in adobo sauce, finely chopped, plus 2 tablespoons of adobo sauce.
- 6 Cups low-sodium chicken broth
- 1/2 Cup chopped fresh cilantro
- Juice of 2 limes
- Salt & Pepper to taste
- 1 Haas avocado, thinly sliced lengthwise into 12 pieces
- Crushed Tortilla Chips
In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the temperature to medium and cook until the onion begins to brown, about 7 minutes.
Increase the heat to high, push the onion and garlic to the side of the pan and add the chicken and cook, stirring until golden, about 5 minutes.
Stir in the chipotle chilis and adobo sauce, then stir in the chicken brother.
Lower the heat and simmer for 15 minutes, skimming of any foam. Stir in the cilantro and lime juice; season with the salt and pepper.
Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.
Now here are the changes that I made. I added the onion first, and when it was halfway done, I added the garlic (which I chopped instead of sliced). Once I had both the onion and garlic done, I removed it from the pan and then added the chicken. Garlic burns too quickly and I wasn’t going to take that chance. After the chicken was done, I added the onion and garlic mixture back to the pan.
I toasted the tortilla chips in the oven for a few minutes on 350 and then crushed them and added them to the soup. It really brings out the flavor of the chips. Just watch you don’t burn them.
I served with a lime wedge for some extra zing.
If you want to cut the heat, remove the seeds and membrane from the chilis before chopping them and adding them to the soup.
I also added additional fresh cilantro to the bowl just before serving.
If I had some sour cream, I would have stirred in a teaspoon of that as well. Next time!