Mexican Lime Soup with Chicken

Williams-Sonoma has fabulous recipes. They are so flavor filled. A few weeks ago I branched out of my "norm" and decided to make a soup. I had no idea how labor intensive this particular soup was! I spent about an hour and a half prepping. I started by chopping my onions, jalapeños, garlic, and avocados. I juiced the limes, and measured out my liquids. Note to self: do not touch your face after chopping jalapeños. The sautéing was easy. I browned the bone in, skin on chicken breasts, and the smell of that mixed with the jalapeños and onions was divine. I added in all my liquids and boiled the chicken. My house smelled AMAZING. After peeling the chicken off the bone and letting the soup simmer it was ready to be served! At the very end I topped each bowl with avocado and queso fresco. YUM. The flavor was unlike any I had ever tasted. The Williams Sonoma "Mexican Oregeno" truly added something that regular oregano could never add. It was the perfect amount of spicy and savory. The avocado was soft and ripe. The cheese melted just enough to add a mild kick, and the chicken was so full of the flavors of the chicken broth mixed with the spices. I had a few servings! Definitely a must try... here is the recipe: http://www.williams-sonoma.com/recipe/mexican-lime-soup-chicken.html