Mar
18
2010

Green Chili Chicken and Lime Soup!

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Dinner

Good Thursday morning!! Still running around with my family visiting.  We have been quite the tourists.  I am loving all the sunsets we are watching.  I can’t stop taking pictures of the gorgeous views at the beach.  You can tell I haven’t lived in CA for very long :)

Can’t wait to share this soup with you today.  Hubby and I took the kids to eat at Chili’s last week and ordered this Green Chili lime soup.  We decided to split it and what a mistake, we ended up fighting over the last bite like our 2 boys would do!   I seriously couldn’t stop thinking about it after we got home.  I know I’m weird, but it was so good that I had to get in the kitchen to re-create it.  Lo and Behold, I did it!  No kidding, it tastes nearly identical to the soup we ordered!  It’s a brothy soup which usually isn’t my favorite, but the cilantro lime accented broth, rice and chicken really leave you feeling very satisfied.

Do yourself a favor… cook up a big pot and find yourself in love :)

Hope you all enjoy, I’m salivating looking at these pics again!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

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, tomtoes, 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.  If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

_____________________________________________

I’ll leave you with more sunset pictures!!  This time from Crystal Cove Beach a couple nights ago.

Have a great weekend!!  See you all soon :)

 


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107 Responses | Comments RSS

  1. 101
    Aubrianne says:

    This recipe is fabulous. I was sad to find out Chili’s no longer has this soup on their menu and immediately went on a search for a recipe. I knew this was the one from the moment I read it! I wanted to up the veggie factor so after sautéing the onions a bit and adding the garlic I threw in some half moon zucchini and summer squash and let them get a bit tender. Also, I’ve been marinating the chicken in lime,salt, garlic and cumin then grilling it for some added levels of flavor and it’s now a regular recipe at home. It’s great either way, thank you!

  2. 102

    [...] Chili Chicken and Lime Soup Recipe Adapted from Picky Palate 1 onion, chopped 4 cloves garlic, minced 2 cartons of chicken broth or 64 oz. 1 can Rotel with [...]

  3. 103

    [...] recipe is from Picky Palate, but I have changed it up a bit for our own [...]

  4. 104

    [...] to Picky Palate for posting her version of the recipe. I used it as a launching pad for my [...]

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Jenny Flake, Picky Palate

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