Recipe information
Yield
4 servings
Ingredients
Preparation
Step 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 tablespoon of the cumin (a palmful). Cook for 3 minutes. Add the flour and cook for 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer, and cook for 10 minutes.
Step 2
Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Season the chicken breasts with the remaining tablespoon of cumin, the coriander, and salt and pepper; add to the hot skillet and cook for 2 to 3 minutes on each side, or until cooked through. Remove the chicken to the cutting board, squeeze the juice of 1 lime over the chicken, and allow it to cool slightly.
Step 3
Cut the avocado in half lengthwise, cutting around the pit. Separate the halves and using a spoon, scoop out the pit and then scoop the avocado from its skin. Chop the avocado flesh into bite-size pieces. Add to a mixing bowl. To the avocado add the shredded iceberg lettuce, tomatoes, and cilantro. Cut the chicken into thin strips and add to the bowl. Squeeze the juice of the remaining lime over the salad and drizzle with the remaining 3 tablespoons of EVOO. Season with salt and pepper and toss to coat.
Step 4
To finish the soup, turn the heat off. While whisking, add the grated Cheddar cheese in 3 additions. Serve the Cheddar soup immediately alongside the lime chicken avocado salad.
Tidbit
Step 5
Anything we make is only as good as the ingredients we put in it. The cheese is the big flavor in this soup, so look for good-quality Cheddar that has a super-sharp, deep Cheddar flavor.
