Chicken Salsa Soup Teri Tsang Barrett   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 10 min Cook Time: 1 hr 1/4 cup extra-virgin olive oil 1 onion, chopped 1 head garlic, cloves finely chopped 2 pounds skinless, boneless chicken thighs One 32-ounce container (4 cups) chicken broth 1 1/2 cups Salsa Fresca Salt 1 avocado, thinly sliced lengthwise 1 cup chopped cilantro 1/4 cup sour cream 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 minutes. Add the garlic; cook for 3 minutes. Add the chicken thighs and broth, bring to a boil and simmer for 4 minutes. Stir in 1 cup salsa, cover and remove from the heat. Let stand until the chicken is cooked through, about 45 minutes. 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.

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