Yes! Another Pinteresting recipe from Anna! I do love to try all these yummy things and I am glad that I can provide this service to you so that you will know if they work or not. Speaking of Pinterest, I have created a new board entitled SUCCESS!! where I repin anything that I have tried from Pinterest that actually worked. Back to the recipe…This one was pretty darn good, but next time I am going to substitute boneless, skinless chicken breasts for the chicken thighs and I am going to grill them. We have a favorite Mexican restaurant in town that makes a KILLER Sopa de Pollo and so we are used to the white meat with these ingredients. On to the soup…
2 T. extra-virgin olive oil
1 onion, finely chopped (I used dehydrated)
6 cloves garlic, thinly sliced (Didn’t have any, used roasted, minced, from a jar…)
6 skinless, boneless chicken thighs, cut into 1/2 inch pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 T. adobo sauce
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
salt and pepper
1 Hass avocado, thinly sliced lengthwise into 12 pieces (or hey, if just two of you are eating supper tonight, like us, just share one avocado between the two of you…mmmm…)
Crushed tortilla chips (we love Santitas)
1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower heat to medium and cook until onion begins to brown, about 7 minutes.
2. 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.
3. 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–I used a teaspoon of salt and that was too much, just so you know.
4. Place 2 avocado slices in each of 6 bowls and pour in the soup. Top with the crushed chips.
Source: Rachael Ray Magazine via Pinterest