2 Tablespoons extra virgin olive oil
1 onion, chopped
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
7 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 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
2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. Makes 10-12 servings.
I have been craving this Strawberry Pretzel Salad. I just love it! I have noticed it highlighted on other blogs lately. I guess it is that time of year when everyone is craving rich, strawberry goodness! I think I will make it next week with the strawberries I put in the freezer. Yum!
The foodie's photo this week is not food related, but I could not resist posting the photo of his first swim of the year. Bless his little heart!
Happy Food Friday!