Chicken Chili Lime Soup
2 Skinless boneless chicken breasts
2 quarts of chicken stock
1 can diced fire roasted tomatoes (14.5 oz)
1/2 diced yellow onion
2 medium carrots small diced
2 potatoes small diced
1 can garbanzo beans (15 oz.)
1 tsp. tomato paste
1 Tbsp. La Quinta Olive Oil Co. Roasted Chile and Garlic Olive Oil
1 Tbsp La Quinta Olive Oil Co. Chili Lime Rub
2 Cloves garlic finely chopped
1 tsp salt
1/2 tsp pepper
1/4 cup chopped cilantro plus extra for garnish
1/2 cup crumbled queso fresco
Rub chicken with chile lime rub, 1/2 tsp salt, and 1/4 tsp pepper. Heat olive oil in a saute pan, add chicken and cook until done. Cool and shred.
In a 6 qt. pot add stock and next 9 ingredients.
Add remaining salt and pepper plus cilantro.
Cook 20 minutes, add shredded chicken and cook 10 Minutes until potatoes and carrots are tender. Squeeze 1/2 of the lime into soup. Slice the other half of lime in wedges, pour soup in bowls and top with a few tortilla chips, a wedge of lime and a sprinkle of cheese.
From Liz Garza
La Quinta Olive Oil Company