Green Chili Chicken & Lime Soup

For Cinco de Mayo this year, I had whipped up a batch of this for some friends and family.
And when I say whipped, I mean it. This huge pot of deliciousness truly came together in just about 10 minutes….which is perfect when I’d much rather be enjoying the gorgeous evening outside on the deck than stuck inside in the kitchen!!!
But let me tell you…this soup rocks. It’s very similar to a traditional tortilla soup, but with an extra fresh burst of lime and green chilies. And instead of beans, you just toss in a few cups of rice – delish! And even though there are so few seasoning ingredients, the flavor is absolutely fantastic. We couldn’t get enough of it! :)
So if you’re looking for a new soup that’s sure to please, grab some chilies and limes and give this one a go!


Green Chili Chicken & Lime Soup(Adapted from Picky Palate)
Ingredients:

• 1 Tbsp. olive oil
• 1 onion, chopped
• 4 cloves fresh or roasted garlic, minced
• 10 cups chicken broth (2.5 of the 32 oz. cartons)
• 1 (10 oz.) can Rotel tomatoes, mild
• 1 (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 (your choice)
• 1/4 cup fresh lime juice
• 1 1/2 tsp. ground cumin
• 1/2 tsp. chipotle powder (or chile powder)
• salt + freshly ground black pepper

Optional toppings:

• 1 bunch of fresh cilantro, chopped (with stems removed)
• avocados, diced and drizzled with lime juice
• shredded Monterrey Jack cheese (or other favorite cheese)
• crushed tortilla chips

Method:
Place oil into a large dutch or pot oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, 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.
Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.
Ali’s Tip:
Whenever you are cooking chicken breasts, I always love cooking up an extra one (or two) to shred and freeze for future use. So for a soup like this, you can cut down on prep time by having the chicken ready to go! :)  http://gimmesomeoven.com/green-chili-chicken-lime-soup/