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Mexican Chicken Lime Soup

Yield 6 Servings


  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 3 tsp minced garlic
  • 1 large chicken breast, cubed
  • 2 Tbsp pureed chipotle with adobo sauce (Puree a whole can and use 2 Tbsp of it, then freeze the rest in an ice cube tray, and transfer frozen cubes to a zip-top bag for future recipes.)
  • 6 cups low-sodium chicken broth
  • 1/2 cup cilantro, chopped
  • juice of 2 limes (about 6 Tbsp)
  • salt and pepper, to taste
  • 1 avocado, thinly sliced into 12 pieces
  • tortilla strips or crushed chips


  1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion is translucent, about 7 minutes.
  2. Add the chicken and cook, stirring, until cooked through, about 5 to 7 minutes. Stir in the pureed chipotles, then stir in the chicken broth.
  3. Lower the heat and simmer for 15 minutes.
  4. Stir in the cilantro and lime juice; season with salt and pepper.
  5. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

Recipe Notes

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