Chicken Lime Soup

I found this lovely recipe via the lovely Pinterest. It is easy and yummy! We love it!

Thank you Rachael Ray!

• 2 tablespoons extra-virgin olive oil

• 1 onion, finely chopped

• 6 cloves garlic, thinly sliced

• 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces

• 5 canned chipotle chiles in adobo sauce, finely chopped

• 6 cups chicken broth

• 1/2 cup chopped fresh cilantro

• Juice of 2 limes
• 16 oz sour cream
• 1 cup milk
• 1 can corn
• 1 can black beans

• Salt and pepper

• 1 hass avocado, thinly sliced lengthwise into 12 pieces

• Crushed tortilla chips

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 begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in sour cream and milk. Simmer for another 5 minutes. Stir in the cilantro, corn, black beans and lime juice; season with salt and pepper.

Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

The above is a little edited from the original recipe from Rachael Ray 

I added the sour cream, milk and beans and corn. I think this would have been a very naked soup without the beans and corn! The more goodies, the better! 

I had misunderstood the original recipe and thought it called for two cans of chipotle chilies, not just two individual chilies. In reading through the comments on this recipe afterwards lots of people had made the same mistake and said that it was too spicy and it had to be thrown out. But we loved it. I like my soup to be a little creamy so I planned on adding the milk and sour cream, but I am guessing that is was helped tone down the heat. It is still spicy, and makes you sweat a bit, but we really love spicy food and this has been a huge hit in our house. People in the comments were saying that even using only 2 chilies was too spicy and to use one or to make sure to scrape out the seeds to help with the heat. All I can say is that people are pussies! 

I have made this many times and I think 5 chilies is the magic number. 

This is the first Rachael Ray recipe I have ever made but I know a lot of people love her recipes! I will have to try more. If you have some you love, or just some easy great fall soups that are to die for, let me know!