Ok, so I've been trying out recipes I found on pinterest and found this one from the Rachel Ray website:  http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/mucho-gusto-latin-recipes/mexican-chicken-lime-soup

It's absolutely delicious, BUT it's INCREDIBLY HOT!  I (being thoughtless as I was reading the ingredients) put in 2 CANS of chipotle's instead of ONLY 2 chipotle's from 1 CAN!  OOPS!!!!  I'm going to remake it the next time I try it to cut out the spiciness.  My tummy is not happy with how spicy it was, but it was still yummy.  I also found that more avocado, sour cream, and sharp cheddar cheese helped cut some of the spiciness, but I still needed crackers, tortilla chips, and plenty of pop and water.  If you like spicy food, it's amazing.  If you're not a fan of spicy food, cut out the chipotle's all together and add tomatoes or half a cup of your favorite salsa (one of which I'm going to try the next time I make it so I'll let you know how it goes).  Good luck and hopefully you won't make the same mistake I did (Don't worry if you do.  I posted about it on my facebook page and found out a friend I went to high school with made the same mistake I did.  I'm glad I wasn't the only one!)!

Mexican Chicken Lime Soup

September 2009

 

Rach's pal Daisy Martinez takes inspiration from a journey to Mexico and heats up a classic comfort food.

Makes: 6 servings

Prep: 15 mins

Cook: 30 mins

Ingredients

• 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

• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

               ** Remember, only 2 chipotle's from 1 CAN!**

• 6 cups chicken broth

• 1/2 cup chopped fresh cilantro

• Juice of 2 limes

• Salt and pepper

• 1 hass avocado, thinly sliced lengthwise into 12 pieces

           **Use more if you like avocado.  I wish I had!  It helps cut the heat A TON!  I made guacamole from my left over half instead before I had the soup.  Oops!

• Crushed tortilla chips

Directions

1. 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 the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.