Here's how I did it:
1 tablespoon oil (veg, canola, olive, whatever you've got in the pantry)
1 onion, chopped
10 oz can Rotel (I used mild, if you like it hotter you can switch for the hot Rotel)
3.5 oz can chopped green chiles
2 boxes chicken broth, low sodium if you can find it
3 boneless, skinless chicken breasts, cooked and shredded
1/8 to 1/4 tsp cumin, taste as you go, cumin is strong
1/4 cup fresh lime juice
2 tbsp roughly chopped cilantro
For serving you will need cooked rice and diced avocados (toss them in a little lime juice so they don't turn brown).
In a soup pot, saute onions in the oil until soft, about 5 mins, add garlic, cook for 1 minute. Add chiles and rotel, and stir over heat for a minute. Add the broth, cooked chicken, and cumin. At this point taste to see if salt is needed. Keep over medium- low heat until you are ready to serve.
About 3 minutes before you are ready to serve add the lime juice and cilantro. Taste again for salt. To serve spoon some rice into the bottom of your soup bowl. Ladle soup over the rice and top with some of the avocado.
This soup is so tasty, and really easy to make. The only thing you are really cooking here is the chicken and the rice. To speed up the process you can pick up a rotisserie chicken, shred up the meat and throw it in the soup. As for the rice there are so many options these days: Minute rice (cooks in five minutes), the Uncle Ben's microwave rice that cooks in 90 seconds, or traditional long grain. There's no excuse for not making this soup. It literally takes 10 minutes from pantry to bowl on a busy night. Definitely worth it.
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