Chicken Lime Tortilla Soup

via A Hint of Honey and Rachael Ray (inspired by Erica's Pinterest. :))

I performed a recipe mash up for this soup that ended up tasting exactly how I was hoping.  Yes!  My pregnancy cravings were so pleased. Yum.

INGREDIENTS

2 tablespoons extra-virgin olive oil 
1 onion, finely chopped 
6 cloves garlic, thinly sliced 
6 skinless, boneless chicken thighs, cut into 1/2-inch pieces

1 tsp. Adobo seasoning

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. paprika

salt and freshly ground black pepper, to taste

pinch cayenne pepper, to taste 

6 cups chicken broth 

1/2 cup chopped fresh cilantro 

Juice of 2 limes

Avacado

Black beans

corn (optional)

cheese (optional)

tortilla chips (optional)

DIRECTIONS

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 Adobo, cumin, chili powder, and paprika and cook for another minute. Add 6 cups of chicken stock, the black beans, and corn.

Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper. 

Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips. 

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