Ingredients and Weight:
- Boneless, skinless chicken breasts (3 lbs)
- Red onion (1 large, diced)
- Garlic cloves (6, minced)
- Ground cumin (2 tsp)
- Ground oregano (1 tsp)
- Chipotle peppers in adobo sauce (1 small can)
- Lime juice (1 cup, from about 6 limes)
- Chicken broth (6 cups)
- Tortilla chips (8 oz)
- Shredded Monterey Jack cheese (1 cup)
- Diced avocado (1 large)
- Sour cream (1/2 cup)
- Cilantro (1/2 cup, chopped)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the chicken: Season the chicken breasts with salt and pepper. Heat a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Transfer to a plate and let cool slightly.
- Sauté the vegetables: Add the onion and garlic to the pot and sauté until softened. Stir in the cumin, oregano, and chipotle peppers.
- Add the chicken and broth: Shred the chicken and add it back to the pot. Pour in the chicken broth and bring to a boil. Then, reduce heat and simmer for 30 minutes.
- Add the lime juice: Stir in the lime juice. Season with additional salt and pepper if needed.
- Garnish and serve: Top each bowl of soup with tortilla chips, cheese, avocado, sour cream, and cilantro.
Nutritional Information:
- Calories: 280 per serving
- Fat: 10g
- Carbohydrates: 30g
- Protein: 25g
Dish Characteristics:
- Savory and tangy with a hint of spice
- Creamy yet light and refreshing
- Perfect for a light lunch or dinner
User Comments:
- "This soup is so flavorful and refreshing! The lime gives it a unique twist."
- "I love the creamy texture and the crunch from the tortilla chips."
- "This is a great soup for a warm day, but it also warms you up on a cold one."
Special Precautions and Tips:
- Use fresh limes for the best flavor.
- If you don't have chipotle peppers, you can use a few dashes of cayenne pepper instead.
- For a creamier soup, use heavy cream instead of sour cream.
- Serve with warm cornbread or tortilla wedges for dipping.
