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Chicken Salsa Soup
Courtesy of Every Day with Rachael Ray
Servings: 4
Prep Time: 10 Min.
Cook Time: 1 Hr.
What you need:
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+ 1/4 c. extra-virgin olive oil
+ 1 onion, chopped
+ 1 head garlic, cloves finely chopped
+ 2 lbs. skinless, boneless chicken thighs
+ 1 32-oz. container (4 c.) chicken broth
+ 1 1/2 c. Salsa Fresca
+ 1 avocado, thinly sliced lengthwise
+ 1 c. chopped cilantro
+ 1/4 c. sour cream
+ salt

+ 1 c. packed coarsely chopped cilantro
+ 2 cloves garlic
+ 1/2 onion, coarsely chopped
+ 1 jalapeño chile, halved lengthwise
+ 2 1/2 lbs. ripe tomatoes (7 or 8), cored and quartered
+ Juice of 1 lime
+ salt
What to do:
1. In a large Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 min. Add the garlic; cook for 3 min. Add the chicken thighs and broth, bring to a boil and simmer for 4 min. Stir in 1 c. pre-made salsa, cover and remove from the heat. Let stand until the chicken is cooked through, about 45 min. Transfer the chicken to a cutting board and shred.
2. Return the broth to a simmer; season with salt. Divide the chicken among 4 soup bowls and top with the avocado slices. Ladle the broth into the bowls and top each portion with the cilantro, sour cream and remaining salsa.

1. Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeño and pulse until finely chopped; transfer to a medium bowl.
2. Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.