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Thursday, October 21, 2010

Chicken and Green Chili Soup

I copied this recipe directly from the Picky Palates blog.  You have to go check this lady out.  Jenny Flake is phenomenal.  I think I have a new go to place for easy, kid pleasing recipes.

Anyways, on to the soup I plan to make this week.  Chicken and Green Chili Soup is a copycat of the soup made at Chili's.  I actually ate the actually Chili's version this morning for breakfast and it left me wanting much, much more.  So without further to-do...

Green Chili Chicken and Lime Soup
  • 2 Tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)
  • 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 and lightly seasoned with salt and pepper
  • 2 1/2 Cups cooked rice of choice, I used basmati
  • 1/4 Cup fresh lime juice
  • 1 1/2 teaspoons ground cumin
  • Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
  • 1 bunch of fresh cilantro, chopped
  • Fresh diced avocados, drizzled with lime juice
  • 1 Cup shredded cheddar cheese
  • Tortilla chips
1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.  Yum!!

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One Pink Fish


*All remedies mentioned on Natural Simplicity have been found on the web or in books as I learn to heal my family in a more natural manner.

* Always remember to consult a health care professional before trying any form of alternative medicine.