Sprinkle chicken breasts with salt, pepper and cumin. Bake at 350 for about 30 min, or until juices run clear. Shred.
In stock pot, cook onions in olive oil over med-low heat for about 8-10 min or until soft and translucent. Add garlic and cook for 1 more min.
Add broth, rotel, green chilis, lime juice and cumin. Bring to boil and simmer 10 min. Add chicken and cilantro, simmer another 5 min. Season with salt and pepper and more cumin to taste.
COOK RICE SEPERATELY! (otherwise it will continue to soak up the broth and your leftovers won't be good)
Ladle soup into bowls, add a spoonfull of rice and a spoonfull of avocado chunks.
Serving
Suggestions
Serve with tortilla chips and cheese quesadillas!
Originally Submitted
12/8/2010
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