Mexican Chicken Lime Soup

Source: paleoaholic.com
Course: Dinner
Preperation time: 15min
Cooking Time: 30min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
6 cup(s) Chicken Broth 11 11 2 2 2 2 74 74
2 Tablespoon(s) Extra Virgin Olive Oil 0 0 0 0 5 5 40 40
2 Fresh Lime Juice 0 0 1 1 0 0 4 4
1 Medium Onion, Minced 2 2 15 15 0 0 63 63
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
2 Large Can(s) Chipotle Chiles En Adobo, Minced 1 1 13 13 15 15 190 190
1/2 cup Fresh Cilantro, Chopped 0 0 0 0 0 0 0 0
6 Fresh Garlic Clove, Thinly Sliced 0 0 1 1 0 0 4 4
6 Boneless Chicken Thighs, Cut In 1/2 Inch Pieces 12 12 0 0 2 2 68 68
1 Medium Avocado, Sliced 0 0 2 2 3 3 38 38
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 26 33 28 481
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Instructions

  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.
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