4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pep
2 1/2 Cups cooked rice of choice
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
1. Place oil into a large dutch 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.
2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired (I used whole chips to scoop the soup into my mouth--yum!). If you can handle the heat, Jenny recommends squeezing some Siracha over top.
10-12 servings (for us it was only 6, but we ate big bowls!)
Veronica's Notes- OK, I'm never prepared in advance. I had no rice already cooked and by the time I realized I needed cooked rice, my soup was all mixed and hot. So I just stirred in 1/3 cup of uncooked long grain white rice and brought the soup to a boil, reduced it to a simmer and cooked like 15 minutes (whatever it says on your rice package--that's how long you'd cook it). This worked perfectly. I also only used 2 cartons of chicken broth and it was still more than plenty, even with the rice absorbing some of it. Lastly, this soup isn't spicy if eaten right after making it, but does have a nice kick the next day.
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