BEST. SOUP. EVER.

I love Chili's Chicken and Green Chili Soup. Love, love, love. I wanted the recipe. The good people at Chili's would not cooperate, so I had to go online and search out a copy cat recipe. The recipe I found came from picky-palate.com. I was hoping it would be the same as Chili's, so I whipped it up one night (it was very easy), and it was exactly the same. I think Picky Palate is a mole at Chili's, lurking in the kitchen and recording every ingredient. It is now my favorite soup recipe ever. I could eat it every night.

Green Chili, Chicken, and Lime Soup

2 Tablespoons extra virgin olive oil

1 onion, chopped

2-4 cloves fresh or roasted garlic, minced

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can Rotel tomatoes, mild or original, depending on how spicy you like it

4 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked white rice of choice

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.

10-12 servings