Rachael Ray's Mexican Chicken Lime Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 9.9 g
  • Cholesterol: 66.4 mg
  • Sodium: 1,869.2 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 16.6 g

View full nutritional breakdown of Rachael Ray's Mexican Chicken Lime Soup calories by ingredient
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Number of Servings: 3


    Chicken Thigh, 3 thigh, bone and skin removed (remove)
    Olive Oil, 1 tbsp (remove)
    Onions, raw, 0.75 cup, chopped (remove)
    Garlic, 6 tsp (remove)
    Chicken Broth, 5.5 cup (8 fl oz) (remove)
    Cilantro, raw, 2 tbsp (remove)
    Lime Juice, 0.125 cup (remove)
    Avocados, California (Haas), 0.5 fruit without skin and seeds (remove)
    Chipotle Peppers in Adobo Sauce, 2 tbsp (remove)


Note: I utilized different measurements from the original recipe.


1.In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2.Place 2 avocado slices in each of 6 soup bowls and pour in the soup.

Serving Size: 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user CDANDERS05.

TAGS:  Poultry |

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