Mexican Chicken Soup
1 tbsp olive oil
1-2 bunches green onions, chopped (including greens)
1-2 white or yellow onion, diced
1 tbsp minced garlic
1/2 package matchstick carrots, diced even smaller
2-3 celery sticks, diced
1 can Rotel tomatoes
5 cups chicken broth
1 rotisserie chicken, deboned and chopped
1 tbsp cumin
1 tsp chipotle chile powder
1/4 cup lime juice
2-3 avocados, diced
1 bunch fresh cilantro
salt & peper
Optional: cooked rice and/or tortilla chips for serving over, as well as shredded cheese and sour cream
Heat oil, then sauté onions, carrots, celery, & garlic for about 4 minutes. Add the tomatoes and continue cooking for about another minute. Add the cumin, chili powder, and stock, then bring to a boil. Redue heat and simmer on low for about 15 minutes. Finish by adding lime juice.
Add chicken, avocado, cilantro, and extra green onion tops to bowl. Ladle broth over and garnish with any extras!
Original inspiration recipe at SkinnyTaste!
