Mexican Chicken Soup with Avocado and Lime
Top this spicy and tangy soup with your favorite toppings Lade the soup over avocados at the bottom of the bowl for a traditional Mexican flare. For a little more lime flavor, squeeze the juice of a lime wedge over the top. The only thing missing from this soup is a large mojito to go with it.
Equipment
- 1 knife
- 1 measuring cup
- Measuring spoons
- 1 Dutch oven or large pot
- 1 Large spoon
- 1 colander or strainer
- 1 ladle
Ingredients
- 1 yellow or red onion finely diced
- 2 cloves garlic minced
- 1-1/2 cups chicken shredded
- 1/2 tsp. Mexican oregano
- 1/2 tsp. salt
- 2 Tbsp. tomato paste
- 6 cups chicken broth
- 1 can kidney beans drained and rinsed
- 2 chipotle peppers in adobo roughly chopped
- 1 avocado sliced
- Cilantro for garnish chopped
- 6 lime wedges cut in wedges
Instructions
- In a Dutch oven, heat the olive oil.
- Add the garlic and onion to the hot pan.
- Lower the heat and cook until the onion softens and caramelizes, about 5-7 minutes.
- Add the chicken to the pot.
- Increase the heat and cook until the chicken starts to brown, about 5 minutes.
- Add the Mexican oregano and salt.
- Stir in the kidney beans, tomato paste and chipotle with adobo sauce and stir.
- Cook for 30 seconds.
- Add the chicken broth and stir.
- Lower the heat and simmer for 15 minutes.
- Skim off any foam that forms.
- Stir in the cilantro and lime juice.
- Season with salt and pepper.
- To serve, place 2 avocado slices in each bowl.
- Ladle the soup over the avocados.
- Top with tortilla chips and serve with lime wedges, cheese and extra avocado.