3 boneless, skinless chicken breasts halves
4 cans (15 ounce size) chicken broth
2 cans cilantro and lime flavored Rotel tomatoes
1 can (7 ounce size) chopped green chiles
1/2 medium onion, diced
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup lime juice
cumin, to taste
1 bunch cilantro, leaves only, chopped
1 cup uncooked rice
diced avocado
salt and pepper, to taste
Sprinkle chicken breasts with salt, pepper and cumin. Place in a baking dish. Bake at 350 degrees F for about 30 minutes, or until juices run clear. Shred and set aside.
In a stock pot, cook the onion in olive oil over medium-low heat for about 8-10 minutes or until soft and translucent. Add the garlic and cook for 1 more minute (do not let it brown).
Add broth, Rotel tomatoes, green chiles, lime juice and cumin. Bring to boil and simmer for 10 minutes. Add chicken and cilantro, simmer for another 5 minutes. Season with salt and pepper and more cumin to taste.
Cook the rice as directed on package.
Ladle soup into individual shallow bowls, add a spoonful of rice in the center and top and a spoonful of avocado chunks.
You can use leftover cooked chicken in this recipe if desired.
12345kimbaker
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reviews & comments
January 28, 2015
AMAZING! I seriously don't think I've had a better soup. I will make this over and over again. I'm thinking I may substitute quinoa for the rice from time-to-time, just to make it a little healthier. I haven't had Chili's soup in a very long time, so I have no idea how it really compares. I did double this recipe and added a little extra broth, because that's how we like it.
October 21, 2013
I couldn't find the cilantro and lime rotel so I kinda improvised and added some extra chopped cilantro and lime when making the rest of the recipe. I also used the "hot" green chiles as I wanted something more spicy and it was really good. Does anyone know if I can freeze this and reheat it? I'd like to freeze it in small portions for quick meals.
March 20, 2013
Made this soup for the second time tonight and it is still AMAAAAZING!!! By far my favorite soup:)
September 11, 2012
I made this soup a couple of days ago. It was YUMMY!!!!! I added an extra can of broth, since I like my soup that way, and about a tablespoon of sugar to cut back on the acidity a little. This is a great, easy recipe I'll definitely be using again!
Thanks for posting this recipe! I'm planning on making it tonight, since I'm really really sick. My husband and I went to chili's a while back when they still had this soup. He was sick with a monster cold and hadn't eaten much of anything that day. He went into chili's, had 4 bowls of this soup, and walked out feeling right as rain! I think it should be called the "cold curing" soup. Think about all the vitamins and omega 3's you're getting! Its PERFECT for when you're sick!
April 9, 2012
This was very good. It didn't taste exactly like the Chili's version to me, but very close. I think the main difference is Chili's is more brothy and not as spicy. My husband commented though that it is exactly the right amount of spice. Next time the only thing I would do differently is add more broth. VERY good. Thank you!!!
January 29, 2012
I made this soup today and it was a big hit! It tastes just like Chili's and was so easy to make!