Ingredients
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1 medium white onion, thinly sliced
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2 garlic cloves, minced
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2 tablespoons olive oil
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8 ounces chicken chunks, I use canned in a pinch
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1 quart chicken stock or 1 quart canned broth
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1/4 cup fresh lime juice
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1 (10 ounce) can Rotel tomatoes & chilies, heat level of your choosing
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salt and pepper, to taste
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1/4 cup fresh cilantro, chopped
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sour cream
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cheddar cheese
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lime wedge
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fresh cilantro
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2 avocados, peeled, pitted, and diced
Instructions
- In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes.
- Stir in chicken and brown, then add stock, lime juice, Ro-Tel (with juice), salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. Stir in avocado and cilantro and heat through, and adjust seasonings to taste.
- (If you wish to thicken the soup a bit, use an immersion blender or mash some of the avocado by hand. You can also add potato flakes if you want a thicker broth.).
- Ladle soup into bowls and garnish with a dollop of sour cream and cheddar cheese, a sprinkle of additional cilantro, with lime wedge and tortilla chips on the side. Enjoy!