Monday, November 7, 2011
Mexican Chicken Lime Soup
Awhile back, when the weather was still a million degrees, I came across Rachel Ray's recipe for Mexican Chicken Lime Soup. One of my favorite things about fall and winter are the cozy dishes like homemade chicken pot pie, and chili (anyone have a chili recipe they love?) and stew and soup. Dirk doesn't love any of the aforementioned but he will tolerate them on occasion because he knows that I love them. When I saw this recipe I knew I had to try it because I can usually entice Dirk to eat anything that has limes in it.
After looking over the ingredients list, I realized I was going to make quite a few changes to the recipe both for cost purposes and our personal preferences. We don't do spicy and I didn't want to buy a can of chipotle chiles to barely use any. I already had the Pace Salsa Verde on hand from making these very yummy baked taquitos. The smokiness from the smoked paprika in the salsa was a good replacement for the chipotle chiles with little to no heat added. I highly suggest that you buy the salsa and make the taquitos another night, they're so easy and SO yummy!!!
The best part of this meal is that it is versatile, you can add whatever frozen veggies you have on hand although our mixture was so yummy!
Mexican Chicken Lime Soup
inspired by Rachel Ray
Yields 6 servings
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves of garlic, chopped
3-4 skinless, boneless chicken breasts, cut into 1/2 inch pieces
1/2 cup Pace Salsa Verde (see above notes for another, super yummy, use for this salsa)
6 cups chicken broth
Trader Joe's fire-roasted corn (or any bag of frozen corn), I just "eyeballed" it, about half a bag
1 regular sized can black beans
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and Pepper
1 hass avocado, thinly sliced lengthwise into 12 pieces (or 2 avocados sliced thicker...we love avocados!)
Crushed tortilla chips
shredded cheddar cheese, mexican blend or cotija cheese (optional)
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. Remove the sauteed garlic and onion onto a plate. Increase the heat to high, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the garlic and onion, salsa verde and chicken broth. Once it's all mixed together add in the frozen corn and black beans. Lower the heat and simmer for 15-20 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 and shredded cheese.