Chipotle Lime Chicken Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 4 cloves garlic minced
- salt and pepper
- 2 tablespoons olive oil
- 1/2 cup chopped cilantro
- 1 yellow onion diced
- 2 pounds boneless chicken breasts cut into 1- inch cubes
- 48 ounces chicken broth
- 2 chipotle peppers from a can of chipotle in adobo s diced
- 2 teaspoons adobo sauce from can of chipotle in adobo
- 1 1/2 - 2 cups corn i cut mine fresh from the cob (3 cobs) or a 1
- juice of 2 large limes
- garnish - avocado crushed tortilla chips and lime wedges
- Carbohydrate 1.71027499943395 g
- Cholesterol 193.3437476 mg
- Fat 28.1965154198858 g
- Fiber 0.101999998351112 g
- Protein 57.9986123377891 g
- Saturated Fat 7.8678053788714 g
- Serving Size 1 1 Serving (299g)
- Sodium 469.083774852194 mg
- Sugar 1.60827500108284 g
- Trans Fat 2.59520332930989 g
- Calories 507 calories
Season the cubed chicken liberally with salt and pepper.In a large sauce pot heat olive oil over medium-high heat. Brown the chicken in batches, a few minutes on each side, transferring it to a plate when browned.Turn the heat down to medium and add in onions to pot, cooking for 5-7 minutes until the onions are soft. Add in the garlic and cook for one more minute, stirring continuously.Add the chicken back to the pot, along with the chicken broth, chipotle pepper and adobo sauce, stirring to combine.Bring the mixture to a boil and then reduce heat and simmer for 15 minutes.Add in the corn and cook for an additional 5 minutes.Remove from the heat and squeeze in the fresh lime juice, add cilantro, and season with salt and pepper to taste.Serve warm with avocado slices and crushed tortilla chips.
