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!!!

GO MAKE THIS!  

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

Soup Creation

A little throw off my Tortellini Soup and Pasta E Fagoli -- but I didn't have everything to make either.

1 pound ground beef or turkey, cooked and crumbled.
1 small onion, diced
2 teaspoons minced garlic
3 stalks celery, diced
1.5 cups of so of diced carrots.

1 large can tomato juice
1 can diced tomatoes
1 can red kidney beans, undrained.

I cooked the meat, then rinsed and drained all the fat off. Return to pot and cook with onion and garlic for 4 minutes. Add remaining ingredients. Let simmer for about 30-45 minutes until vegetables are tender.

In another post, cook small pasta. You can add the pasta directly to the soup pot after cooked, but we always add a scoop to the bowl and ladle the soup over. I don't like it when the pasta absorbs all the liquid when there are leftovers. Yuck.

Serve with Parmesan cheese, and crusty bread for a good meal.

My husband never complains about what he eats, but also very rarely says anything -- but he asked if this was a recipe -- he really liked it. We will definitely throw this together again.