Green Chili Chicken and Lime Soup
- 2 Tablespoons extra virgin olive oil
- 1 onion, chopped
- 4 cloves fresh or roasted garlic, minced
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Avocados, Fresh (1)
- Cilantro, fresh (1 bunch)
- Cumin, ground (1 1/2 teaspoons)
- Garlic, fresh or roasted (4 cloves)
- Green chilies (1 7 oz can)
- Onion (1)
- Rotel tomatoes, mild (1 10 oz can)
- Meat
- Chicken breasts, medium boneless skinless (4)
- Canned Goods
Chicken broth (80 oz)
- Cooking & Baking
- Kosher salt (1 Pinches)
- Olive oil, extra virgin (2 Tablespoons)
- Pasta & Grains
- Rice, cooked (2 1/2 Cups)
- Snacks
- Tortilla chips (1)
- Drinks
- Lime juice, fresh (1/4 Cup)
- Dairy
- Cheddar cheese (1 Cup)
Preparation
Read recipe preparation on picky-palate.com
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Published March 18, 2010 (2 years ago).
41 people saved this recipe.
