Mexican Chicken Soup

In a large pot over medium heat, heat olive oil. Add onion and garlic. Cook onion and garlic until it browns and then add chicken breast strips. Saute everything until meat is cooked through and browned on all sides.

Add chipotle chilies in adobe sauce, cumin and chili powder, stir for 2 minutes. Next, add red kidney beans and chicken broth. Cover pot and let it simmer for about 15 minutes.

Lastly, add cilantro, juice of one lime and salt and pepper and cook for another 10 minutes.

Divide soup into bowls and top with sliced avocado and shredded cheddar.