If there is one thing I absolutely adore, it is bowl of flavorful soup! This Mexican Chicken Lime Soup was just that, and full of intoxicating flavors that tickled my tongue. It is a Rachel Ray recipe, but I never may have found it if it weren't for Pinterest.
Pinterest lets you organize and share all the beautiful things you find on the web, by "pinning" them onto your own page of web boards that you can name in any categories that you desire. I have many such boards, and many are food related. I also have boards for wedding plan ideas for my daughter's spring wedding, DIY projects that look interesting and a board for crafts I might actually make. I even have a board for things I see that make me smile. After you download a special "pin it" button in your internet explorer's favorites, you can use that link to pin a photo from almost any web site, and it will have the link to the website where you found it. Any time you wish to return to that web site you click on the photo on your board. You can also see other Pinterest boards and get ideas from them and repin their pins on your board. I found the Mexican Chicken Lime Soup while scanning the "Everything" Pinterest stream and pinned it to my "Soup" board. I'm glad I tried it! For more information about Pinterest click here.
As a person who always loved to rip out recipes that I wanted to try from countless magazine over the years, Pinterest now allows me to virtually do the same for web recipes. One warning: Pinterest can be very addicting! If you do join Pinterest, or have already joined, I hope you become my follower as I will follow back.
The link to my Pinterest boards:
I love to see what everyone is pinning!
Now the recipe for Rachel Rays delicious Mexican Chicken Lime Soup with the modifications that I added written in red:
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 - I used chicken breasts
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
6 cups chicken broth
I added I package of frozen corn
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 hass avocado, thinly sliced lengthwise into 12 pieces
Crushed tortilla chips
1.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 chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2.Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips. I also added a dollop of sour cream to each serving.
Quick, easy, flavorful! My kind of soup!
I'm linking with Foodie Friday! Click the link to see all the delicious entries for this week.