Mexican Lime Chicken Soup

This is a nice broth soup. The chicken falls apart, the lime makes it tangy, the chipotles are spicy (so do less if you don't like kick) and smokey, the corn balances some of the heat, and the beans make it hearty.

Mexican Lime Chicken Soup

Ingredients:

• 2 tbsp oil

• 1 yellow onion, chopped

• 6 cloves garlic, thinly sliced

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

• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons of the adobo sauce

• 6 cups chicken broth
• 2 cups frozen corn
• 1 1/2 cups beans (white, pinto, black, whichever you prefer) drained

• 1/2 cup chopped fresh cilantro

• Juice of 2 limes

• Salt and pepper

• 1 avocado, thinly sliced lengthwise 

• Crushed tortilla chips (optional)
• Sour cream (optional)

Heat the oil in a large saucepan over medium heat. I used my dutch oven for this. Add the garlic and onion. Cook until starting to brown. Turn the heat up to medium high, push the onions and garlic to the side, and add the chicken pieces. Cook until browned, 5 minutes or so. Stir in the chipotles, adobo sauce, broth, corn and beans. Lower heat and simmer at least 15 minutes. I prefer 45. Skim any foam off. Stir in lime juice, cilantro, salt, and pepper. Serve with avocado, tortilla chips, and a plop of sour cream if desired.