adapted from Rachael Ray
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
1 chicken breast, cut into 1/2-inch pieces
montreal seasoning
2 tablespoons pureed chipotle peppers in adobo sauce
6 cups chicken broth
2 tablespoons pureed chipotle peppers in adobo sauce
6 cups chicken broth
2 carrots, diced
2 stalks celery, dice
1 can corn
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 avocado
Crushed tortilla chips
In a dutch oven saute the onion and garlic in the olive oil until the onion begins to brown, about 7 minutes. Increase the heat to high. Stir in the chipotles and adobo sauce, then stir in the chicken broth, carrots, celery, and corn. Lower the heat and simmer for 20 minutes. In a skillet on medium high heat, add the chicken. Season generously with the montreal seasoning and grill the chicken two minutes on each side or until cooked through. Once the 20 minutes are up, add the chicken, cilantro and lime juice to the dutch oven and simmer for another five minutes. Serve topped with avocado and tortilla chips.
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 avocado
Crushed tortilla chips
In a dutch oven saute the onion and garlic in the olive oil until the onion begins to brown, about 7 minutes. Increase the heat to high. Stir in the chipotles and adobo sauce, then stir in the chicken broth, carrots, celery, and corn. Lower the heat and simmer for 20 minutes. In a skillet on medium high heat, add the chicken. Season generously with the montreal seasoning and grill the chicken two minutes on each side or until cooked through. Once the 20 minutes are up, add the chicken, cilantro and lime juice to the dutch oven and simmer for another five minutes. Serve topped with avocado and tortilla chips.
