Best with fried white corn tortillas.
- 3 tablespoons Butter
- 1 medium Onion (chopped)
- 1 tablespoon Garlic (minced)
- 1 stick Celery (chopped small)
- 1 pound Chicken (chopped)
- 1 teaspoon Salt (course)
- 1 teaspoon Black Pepper (ground)
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Paprika (ground)
- 1/8 teaspoon Cayenne Pepper (ground)
- 6 cups Chicken Broth
- 3 medium Carrots (chopped)
- 3 Green Onions (chopped)
- 1/2 cup Cilantro Leaves
- 1 medium Lime
- 1 large Tomato
- 1 medium Acocado
- 1 cup Cilantro
- 2 cups Cheese (shredded)
Chop celery and add to pot. Cook until onions are translucent, around 8 minutes.
Melt butter in large pot on medium heat.
Chop onion. Add onions and garlic to pot.
Clean chicken and chop into bite size pieces. Season with salt and black pepper.
Add chicken, paprika, cumin, and cayenne to pot. Increase heat to medium-high and cook, stirring occasionally, around 8 minutes.
Add chicken broth to pot and stir.
Chop carrots and add to pot.
Bring soup to a boil for 10 minutes. Reduce heat to low and cover, simmer for 30 minutes.
Chop onions and cilantro. Mix into soup and boil another 5 minutes.
Slice lime and squeeze half into soup. Cover and let soup cool for 10 minutes.
Serve with fresh chopped cilantro, lime, tomato, avocado and shredded cheese.
Source: Read Full Article