Mexican Chicken Soup

This soup has been in the family for years! It is a crowd pleaser and tastes even better the next day.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  medium yellow onion, chopped
• 3  garlic cloves, minced
• 2  limes, plus more for garnish
• 2  tablespoons olive oil
• 1  rotisserated chicken
• 1 (14 1/2ounce) can black beans, rinsed and drained
• 1 (10 ounce)  rotel diced tomatoes and green chilies, Original
• 4  cups low sodium chicken broth
• 1  tablespoon  of la costena chipotle chile in adobo (add more for heat)
• 1⁄2 cup cooked white rice
•  kosher salt
•  black pepper
• 1  teaspoon ground cumin
• 1  teaspoon chili powder
• 1⁄4 teaspoon cayenne pepper
• 2  cups water
• 1  knorr chicken flavor bouillon cube
• 2 -3  avocados, for toppings
•  tortilla chips, to crumble on top as a garnish
•  fresh cilantro (to garnish)

Directions

1. In a medium saucepan cook the rice according to package instructions.
2. In a large dutch oven or pot heat the olive oil.
3. Next, add the chopped onion. Cook on medium heat until translucent about 5 min.
4. Add minced garlic to pot and cook for another 3 min.
5. Add chicken broth, black beans, rotel diced tomates and green chilis, bring to boil.
6. Microwave 2 cups of water (about 4 min) then add chicken bouillon cube and mix until fully dissolved, then add to soup.
7. Next add chili powder, cumin, cayenne, la costena adobo sauce, lime juice (to taste) and stir.
8. Simmer on low for about 30 min.
9. Meanwhile, remove the skin and bones from the chicken and then add the meat to the soup.
10. Add fully cooked rice.
11. Let simmer for another 10 min.
12. Taste again and add salt, pepper or other seasonings if needed.
13. Serve with slices of avocado, tortilla chips and garnish with lime and cilantro.