Tuesday, May 1, 2012

Cream of Cheddar Soup and Lime Chicken Avocado Salad

Rachel Ray


  • 2 Tbsp butter
  • 1 large yellow onion (chopped)
  • 3 garlic cloves
  • 1 tsp crushed hot red pepper flakes
  • Salt & pepper
  • 2 Tbsp ground cumin
  • 2 Tbsp flour
  • 1 Quart chicken stock or broth
  • 1 cup heavy cream
  • 5 Tbsp EVOO
  • 5 thin chicken breasts (I always use the whole package)
  • 1 Tbsp ground coriander
  • 2 limes
  • 1 ripe hass avocado
  • 1/2 head iceberg lettuce (shredded)
  • 1/2 pint cherry tomatoes (halved)
  • 1/4 c. fresh cilantro leaves (chopped)
  • 4 c. aged cheddar cheese (grated)
  • bacon and potatoes, optional


  • 1
    Heat a soup pot over medium heat with the butter. When the butter melts, add the onion, garlic, red pepper flakes, salt, pepper, and 1 Tbsp of cumin. Cook for 3 min. Add flour and cook for 1 min. more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 min.
  • 2
    Preheat a large skillet over medium- high heat with 2 Tbsp of EVOO (twice around the pan). Season the chicken breasts with the remaining Tbsp of cumin, the coriander, salt and pepper; add to the hot skillet and cook for 2 to 3 min on each side, or until cooked through. Remove the chicken to the cutting board, squeeze the juice of 1 lime over the chicken and let cool slightly.
  • 3
    Cut the avocado in half lengthwise, cutting around the pit. Separate the halves and using a spoon scoop out the pit and then remove the skin. Chop the avocado flesh into bite-size pieces. Add to a salad bowl with the iceberg lettuce, tomato halves and cilantro. Cut the chicken into thin strips and add to the bowl. Squeeze second lime over salad with 3 Tbsp of EVOO and season with salt and pepper.
  • 4
    To finish the soup, turn the heat off. While whisking add the grated cheddar cheese in 3 additions, if you would like add bacon and potato pieces at this point. Serve the cheddar soup immediately alongside the lime chicken avocado salad

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