Green Chili and Lime Chicken Soup
Adapted from Picky Palate
1 Tbsp. olive oil
1/2 onion, chopped
2 tsp. minced garlic
3 (14.5 oz) cans chicken broth
7 oz. can diced green chilies
2 large chicken breasts, cooked and shredded
1 1/4 cups cooked white rice
1/8 cup fresh lime juice
3/4 tsp. ground cumin
Pinches of Kosher salt, fresh cracked black pepper and garlic salt to taste
1/2 bunch of fresh cilantro, chopped
1/2 to 1 cup shredded cheddar cheese
1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.
2. Serve soup with shredded cheese, sour cream and crushed tortilla chips if desired.