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1
Heat a soup pot over medium heat with the butter.
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2
When the butter melts, add the onion, garlic, red pepper flakes, salt, pepper, and 1 tablespoon of the cumin (a palmful).
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3
Cook for 3 minutes.
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4
Add the flour and cook for 1 minute more.
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5
Whisk in the chicken stock and heavy cream, bring up to a simmer, and cook for 10 minutes.
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6
Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
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7
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.
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8
Remove the chicken to the cutting board, squeeze the juice of 1 lime over the chicken, and allow it to cool slightly.
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9
Cut the avocado in half lengthwise, cutting around the pit.
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10
Separate the halves and using a spoon, scoop out the pit and then scoop the avocado from its skin.
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11
Chop the avocado flesh into bite-size pieces.
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12
Add to a mixing bowl.
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13
To the avocado add the shredded iceberg lettuce, tomatoes, and cilantro.
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14
Cut the chicken into thin strips and add to the bowl.
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15
Squeeze the juice of the remaining lime over the salad and drizzle with the remaining 3 tablespoons of EVOO.
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16
Season with salt and pepper and toss to coat.
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17
To finish the soup, turn the heat off.
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18
While whisking, add the grated Cheddar cheese in 3 additions.
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19
Serve the Cheddar soup immediately alongside the lime chicken avocado salad.
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20
Anything we make is only as good as the ingredients we put in it.
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21
The cheese is the big flavor in this soup, so look for good-quality Cheddar that has a super-sharp, deep Cheddar flavor.
