As I sit here reading multiple news articles and weather alerts about the upcoming blizzard about to hit Boston, I chuckle to myself thinking that a mere seven days ago I was in sunny Mexico basking in the sun sipping a nice cold alcoholic beverage. I traveled to Mexico with my seven best friends and their significant others, a trip of a lifetime that we planned to celebrate our collective thirtieth birthdays. It was an absolute blast. We spent our days on the beach chatting away, and our nights dancing until we couldn’t feel our feet.
I am incredibly lucky to have these women in my life. We have been close since college, and I don’t know where I would be without them. They have been with me through everything. And I mean everything. They are my safety net. Each of them wildly successful and accomplished in their own right, I have learned so much from them and continue to do so with each year that passes. To say I am grateful for their friendships is an understatement. Plus, they make life a hell of a good time.
So today, I dedicate this post to these seven brilliant, hilarious, and amazing women and the incredible trip we just took saying goodbye to our twenties and welcoming another fabulous decade ahead.
This dish was super easy to make and had tons of flavor! Also very low in calories so hearty but figure friendly.
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 6 cloves garlic, thinly sliced
- 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
- 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
- 6 cups chicken broth
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- Salt and pepper
- 1 hass avocado, thinly sliced lengthwise into 12 pieces
- Crushed tortilla chips
- Dollop of sour cream
- In a large saucepan, heat the olive oil over medium-high heat.
- Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes.
- Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes.
- Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam.
- Stir in the cilantro and lime juice; season with salt and pepper.
- Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips and sour cream.
Makes 6 servings.