**Recipe from Jenny Flake **
* 2 Tbl. extra virgin olive oil
* 1 onion, chopped
* 4 cloves fresh or roasted garlic, minced
* 80 oz. chicken broth, (2 1/2 cartons of the 32 oz.)
* 10 oz. can rotel tomatoes, mild
* 7 oz. can diced green chilies
* 4 medium boneless, skinless chicken breasts; cooked, shredded & lightly seasoned with salt and pepper
* 2 1/2 c. cooked rice of choice
* 1/4 c. fresh lime juice
* 1 1/2 tsp. ground cumin
* Pinches of Kosher salt, fresh cracked black pepper & garlic salt with parsley to taste
* 1 bunch of fresh cilantro, chopped
* fresh diced avocados, drizzled with lime juice
* 1 c. shredded cheddar cheese
* tortilla chips
Place oil into a large dutch oven over medium heat. Saute onion for 5 min. then add in garlic; cook for 1 min. Stir in broth, tomatoes, chilies, chicken, rice, lime juice & seasonings. Cook for 5 min; taste & season according to your liking. Right before serving add chopped cilantro. Serve soup with fresh diced avocado, shredded cheese & crushed chips if desired.
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