hot, hot, hot

Last night I made this DELICIOUS mexican soup. It was so extremely spicy, however, that our noses were running, tears coming to our eyes and sweat dripping out of our pores. It was really good, but next time I read a recipe that calls for 2 chipotle peppers, I will only use 1! I think this soup may have dissolved some of our stomach lining it was so hot! I've included the recipe, I always make adjustments, I think I put more cilantro and unfortunately we didn't have that much avacado, but I think more would have helped balance out the spiciness.

Mmmmmmm cilantro, our favorite ingredient.

Yum yum yum.5 30 45

Mexican Chicken Lime soup

• 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
• 1 canned chipotle chiles in adobo sauce, finely chopped, plus 1 tablespoons adobo sauce - NO MORE OR YOU WILL BE BREATHING FIRE!
  
• 6 cups chicken broth
• 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

Directions:

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.