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Fire in the Belly Soup by Daisy Martinez
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| 2 Tbs. | EEVO |
| 1 | onion finely chopped |
| 6 cloves | garlic thinly sliced |
| 5 skinless boneless chicken breast or thighs, cut in 1/4 inch cubes 3 canned chipotle peppers in adobo sauce | |
| 2 Tbs. | adobo sauce |
| 6 cups | chicken broth |
| 1/2 cup | chopped cilantro |
| Juice from 2 | limes |
| Salt | |
| pepper to taste | |
| Avocados | |
| tortilla chips for garnish | |
In large sauce pan, heat EEVO over medium high heat. Stir in onion and garlic, lower heat to medium and cook onion until it starts to brown (about 7 min.). Turn heat to high and push veggies to the side and add the chicken. Cook chicken until it is brown ( about 5 min.). Stir in chipotles and sauce, add chicken broth. Simmer 15 minutes skimming foam, add cilantro and lime juice. Season with salt and pepper.
serve with avocados and tortilla chips.
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