Chili Lime Soup
Yields8 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
1 yellow onion, diced
2 tbsp tomato paste (in the tube)
1 can (14.5) diced tomatoes
2 pasilla or poblano peppers
1 large jalapeño (or 2 small)
2 cans Rotel (Lime & Cilantro version if available)
1 rotisserie chicken, picked and cut into bite sized chunks (omit for vegan/vegetarian option)
12 cups (3 x 32 oz boxes) chicken broth
4 medium-sized limes, juiced
2 tbsp avocado or olive oil
2 bunches of cilantro, stems discarded
2 tbsp cumin
2 tbsp coriander
sliced avocado, more cilantro and lime wedges to serve
Add avocado oil, onions and peppers to a large pot or dutch oven over medium/high heat. Sauté until onions are soft and translucent.
Add tomato paste, tomatoes, Rotel, lime juice, cilantro, cumin and coriander. Cook for 2-3 minutes.
Pour in chicken broth, and mix to combine.
Allow to simmer for about 20 minutes.
Pour into bowls, and add chicken to each.
I recommend storing the chicken separately rather than adding to the large pot so it doesn't break down.
Top with sliced avocado and more cilantro. Enjoy!