Chicken Enchilada Soup

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Last night was a cold one. It had been raining all day and the winds in our neighborhood were out of this world. Our house was soooo chilly when I got home from work!! Not only was I cold and in need of a warm dinner, I was tired from work and didn't want to slave in the kitchen all night long.

Which is when this recipe for Chicken Enchilada Soup came to mind and I couldn't wait to make it!

Ingredients:

2 Tablespoons of extra-virgin olive oil

1 onion, finely chopped

6 cloves of garlic, minced

6 skinless, boneless chicken breasts, cut into 1/2-inch pieces

2 canned chipotle chilies in adobo sauce, finely chopped

2 Tablespoons of adobo sauce

4 cups of chicken broth

1/2 cup of fresh cilantro, chopped

Juice of 2 limes

Salt and pepper

1 avocado, thinly sliced

Mexican cheese

Sour cream

Directions:
1.) In a large pot, heat the olive oil over medium-high heat.

2.) Dice up the onions.

3.) Add the onions to the pot.

4.) Stir in the garlic. Lower the heat to medium and cook until the onion begins to brown, for about 7 minutes.

5.) Increase the heat to high and add the chicken to the pot. Stir the chicken until it is golden and cooked through, for about 5 minutes.

6.) While I was waiting on the chicken to cook, I sliced up the avocados :-)

7.) Sooo... I could not find "chipotle chilies in adobo sauce" (or "adobo sauce" for that matter!) so I just grabbed two small cans of diced green chilies. They worked for me!! Add either the chipotle chilies or the green chilies to the pot.

8.) Add the additional 2 Tablespoons of adobo sauce... or if you're like me and 1) have no idea what adobo sauce is and 2) couldn't find it at your grocery store, then you could just use enchilada sauce ;-) I actually ended up using like half of the can of enchilada sauce, FYI.

9.) Pour in the 4 cups of chicken broth. Lower the heat and simmer for 15 minutes.

10.) The soup was a little runny, so I added some mexican cheese to thicken it up. You can use as much as you want-- whoever heard of too much cheese?? ;-)

11.) Right before you're ready to eat, squeeze in the lime juice of two limes.

12.) And the 1/2 cup of fresh cilantro.

13.) Ladle into a soup bowl, add some cheese, and top with some tortilla chips, a dollop of sour cream, and the avocado slices and enjoy!!

Verdict: At first Greg thought it was a bit runny... and he wished that I had shredded the chicken (which I will do next time!!) but the soup quickly grew on us both ("Watch out! I'm comin' in for 2nds!" Greg hollered as he swooped around me in the kitchen ;-))

Although it was a bit runny (I'll probably use 3 cups of chicken broth instead of 4) the cheese can thicken it up. This soup was sooooo flavorful and spicy and warming. I loved the different flavor and texture combinations between the spicy chicken, the cool sour cream, the crunchy chips, and the tangy avocado.

Not only was it tasty and clean-eating approved, but it took hardly ANY effort as well! I'll definitely be making this recipe again!! YUM.

<3 Kelly