Wednesday, February 15, 2012

~what's for dinner?~

I made this the other night and it turned out really good.
I am not a big fan of spicy foods so I added half the amount of chiles, and it was still really hot.
I stirred in about a 1/2 container of sour cream to try to calm down the spiciness and it helped a lot and also made the soup a nice thick consistency.
Just a warning if you are not a fan of spicy foods.

Mexican Chicken Lime Soup


Ingredients

  • tablespoons extra-virgin olive oil
  • onion, finely chopped
  • cloves garlic, thinly sliced
  • skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
  • cups chicken broth
  • 1/2 cup chopped fresh cilantro
  • Juice of 2 limes
  • Salt and pepper
  • hass avocado, thinly sliced lengthwise into 12 pieces
  • Crushed tortilla chips

Directions

  1. 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. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
  2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.
xoxo

13 comments:

Fash Boulevard said...

Anything with avocado deserves to be tried. lol. amazing post, love. if you get a sec I have a fabulous giveaway valued at $634.50 that I'd love for you to enter. xo

www.fashboulevard.blogspot.com

Renee said...

Looks delicious! I have leftover chicken right now and will make this tonight. Do you mind if I post on this tomorrow?
http://whatscookingatcasastephens.blogspot.com

pve design said...

yummy! I'll bring the wine!
pve

Sadaf Trimarchi said...

I love anything with those chipotle chiles. That must be where the spice component is coming from. Those canned ones, plus the sauce really pack a punch. Glad you got the flavor you wanted with the sour cream.

S

Tutti Chic said...

looks delicious!!! thanks for the recipe~

Tasha B. said...

I posted a similar recipe a while back that a Mexican friend taught me: http://willworkfordecor.blogspot.com/2011/05/mexican-cooking-tortilla-soup.html I am a wimp and it is not too spicy for me - just right!

Megan said...

I made this the other night as well!!! It was amazing!!!!

Tara said...

I tried making that and it was disastrous. Looks so good but SO was not. :(

Jacqueline said...

Looks amazing! Thanks for sharing.

Renee said...

You inspired me to create a version of this for dinner last night. I was out of some of the ingredients you had so I improvised!

http://whatscookingatcasastephens.blogspot.com/2012/02/one-of-things-i-love-about-fixing-whole.html

One word: DELICIOUS!

HRH Sarah said...

Wow, this soup sounds fabulous, thanks for sharing! I wonder what other peppers you could use in place of the adobo to calm down the heat without messing up the flavor?

Carla said...

This looks and sounds yummy. I may have to make this soon. Thanks for sharing

priley65 said...

I wished I lived close by. I love your western chair. I loved your son's room when you posted it. My home is decorated in ranch/western style and I have a room for my grandkids and your accessories would look perfect.

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