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Chili's Chicken & Green Chili Soup Recipe


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     Chili's Chicken & Green Chili Soup

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat
Servings   6-8

3 Chicken breasts
About 70 oz. chicken broth
2 cans cilatro and lime Rotel
1 - 7 oz can. chopped green chilis
1/2 to 3/4 medium onion
2 T. olive oil
4 cloves minced garlic
1/4 c. lime juice
cumin to taste
1 bunch cilantro, leaves only, chopped
1 cup uncooked rice
diced avocado
salt and pepper to taste

Sprinkle chicken breasts with salt, pepper and cumin. Bake at 350 for about 30 min, or until juices run clear. Shred.
In stock pot, cook onions in olive oil over med-low heat for about 8-10 min or until soft and translucent. Add garlic and cook for 1 more min.
Add broth, rotel, green chilis, lime juice and cumin. Bring to boil and simmer 10 min. Add chicken and cilantro, simmer another 5 min. Season with salt and pepper and more cumin to taste.
COOK RICE SEPERATELY! (otherwise it will continue to soak up the broth and your leftovers won't be good) Ladle soup into bowls, add a spoonfull of rice and a spoonfull of avocado chunks.
Serving Suggestions
Serve with tortilla chips and cheese quesadillas!

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