I think a miracle is about to happen. The forecast for Wednesday in Wilmington is predicting 72 glorious degrees! I just can't believe it. It has been such a cold, bitter winter. Granted, I shouldn't complain because it's not like i'm in Boston or anything, but man, I need spring in my life. I think the weather has bothered me more than usual since I have a little pup to walk 10 times a day now!
Sadly, the frigid air and rain will be creeping back in Thursday, so make yourself a comforting bowl of this spicy Mexican Chicken Lime Soup, and I promise you'll be warmed from the inside out.
I just love the combination of tangy lime with the spicy adobo, along with the cool hit of Greek yogurt (which I use in place of sour cream) and a bite of creamy avocado. Feel free to adjust the spice level by adding more or less adobo sauce or chipotles.
*3 tbsp. olive oil
*1 small onion, diced
*3 garlic cloves, minced
*4 chicken boneless, skinless chicken thighs (about 1.75-2 lb.)
*6 c. chicken stock
*1-2 chipotles, chopped, from a can of chipotles in adobo
*1-2 tsp. adobo sauce
*3 tbsp. chopped cilantro
*1 avocado, sliced
*sour cream or Greek yogurt, for serving (optional)
*tortilla chips, for serving (optional)
Heat olive oil in a large dutch oven or soup pot over medium high. Add garlic and onion and sauté until lightly browned, 3-4 minutes. Push the vegetables to the side of the pan and add the chicken. Brown chicken on both sides, then add the chipotle and adobo sauce (one to two, depending on spice preference; you can always add more at the end). Add chicken stock and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the pot, shred it, and return it to the soup. Stir in cilantro and juice of one lime. Serve with crushed tortilla strips, avocado slices, and sour cream. Enjoy!