Sunday night after we were finished trick-or-treating, we decided to head over to Chili’s for a quick dinner. There was a new soup on the menu that sort of jumped out to me and I ordered a cup with my meal. That was my first mistake. When the soup arrived I was immediately taken by the aroma, and as soon as I took the first sip Brent could tell I was in love! We fought over the remainder of the soup and our waiter was kind enough to bring us a second cup on the house. I wrote down the ingredients from the menu and knew I had to recreate it.
Brent says this is better than the original, but I think it’s pretty dang close – if not slightly different. For my version there is more avocado and a slight sprinkle of cheddar cheese which I think brings the whole thing together. I urge you to try this soon, you won’t be disappointed!!
Chicken & Tomato Soup
Yield: 8 servings
4 boneless skinless chicken breasts
1 yellow onion, small dice
¼ cup minced fresh garlic
4oz can chopped green chilies
10oz can Mexican Rotel with Lime & Cilantro
14.5oz can fire roasted tomatoes
49.5oz + 32oz chicken broth
2 cups cooked rice (we used brown)
1 Tbsp. Kosher salt
½ tsp. black pepper
1 bunch cilantro, chopped
Fresh avocado, cubed
Shredded cheddar cheese
Using a mandolin slicer, slice your chicken breasts very thin (or use a knife). Heat a large stockpot over medium, medium-high heat and drizzle generously with EVOO. Once heated, toss in your onion and sauté for 3 minutes, stirring frequently. Add in your chicken, salt and pepper and continue to cook for another 3 minutes then add your garlic and cook for 2 more minutes, stirring often. To the pan add your green chilies, tomatoes, Rotel, cooked rice and chicken broth. Simmer for 30 minutes over medium-low heat.
Just before serving, add in your chopped cilantro. To serve, place approximately half of an avocado, cubed, in the bottom of your soup bowl and top with ¼ cup shredded cheddar cheese. Ladle soup over that and top with a generous squeeze of lime juice.