Mexican Chicken Lime Soup

This Mexican Chicken Lime Soup from Rachael Ray got 5 stars at our house, it is spicy, authentic mexican that we all loved. The fresh bright cilantro and cream yummy avocados really take this dish over the top.

photo from Rachael Ray

Mexican Chicken Lime Soup


2 tablespoons olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
4 skinless, boneless chicken breasts, cut into 1/2 inch pieces
2 canned chipotle chilies in adobe sauce, plus 2 tablespoons of the adobe sauce - or to taste, it's spicy you might not need to add any adobe sauce. 
6 cups chicken broth
1/2 bunch chopped fresh cilantro 
Juice of 2 limes
Salt and freshly ground black pepper 
Avocados, thinly sliced lengthwise into 12 pieces
Tortilla chips


In a large saucepan, heat the olive oil over medium-high heat. Stir in the onions, lower the heat to medium and cook until onions begin to brown, about 7 minutes. Increase heat to high, and add the chicken and garlic and cook, stirring , until chicken is golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower heat and sinner for 15 minutes. Stir in cilantro and lime juice, season with slat and pepper. Place avocado slices in each bowl and pour in the soup. Top with the tortilla chips.

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