Mexican Chicken Lime Soup

Yields Servings

2 Tbsp olive oil
1 onion, finely chopped
3 tsp minced garlic
1 large chicken breast, cubed
2 Tbsp pureed chipotle with adobo sauce, (Puree a whole can and use 2 Tbsp of it, then freeze the rest in an ice cube tray, and transfer frozen cubes to a zip-top bag for future recipes.)
6 cups low-sodium chicken broth
½ cup cilantro, chopped
juice of 2 limes, (about 6 Tbsp)
salt and pepper, to taste
1 avocado, thinly sliced into 12 pieces
tortilla strips or crushed 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 is translucent, about 7 minutes.
Add the chicken and cook, stirring, until cooked through, about 5 to 7 minutes. Stir in the pureed chipotles, then stir in the chicken broth.
Lower the heat and simmer for 15 minutes.
Stir in the cilantro 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.