January 21, 2011
Green Chile Lime Soup
I made this the other night, and it is SO GOOD.   Of course I didn't have all the lime juice  nor the cilantro, but I did have a can of Rotel with lime juice and I used that.  I think it would have been just a bit better had I added more lime, but it was still great!!!


Green Chile Chicken and Lime Soup

Green Chili Chicken and Lime Soup
2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)
80 oz chicken broth, 2 1/2 cartons of the 32 oz
10 oz can rotel tomatoes, mild
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
2 1/2 Cups cooked rice of choice, I used basmati
1/4 Cup fresh lime juice
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips
1.  Place oil into a large dutch oven over medium heat.  Saute onion for 5 minutes then add in garlic; cook for 1 minute.  Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings.  Cook for 5 minutes; taste and season according to your liking.  Right before serving add chopped cilantro.
2.  Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.  If you can handle the heat, squeeze some Siracha over top, yum!!
10-12 servings

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