2 T. butter

1 large yellow onion, chopped

3 garlic cloves, chopped

1 tsp crushed hot red pepper flakes

salt and pepper

2 T. ground cumin

2 T. flour

1 quart chicken stock or broth 

1 C. heavy cream (half and half works just fine)

Extra Virgin Olive Oil (aka EVOO)

5 thin chicken breast cutlets (I used two breasts)

1 T. ground coriander

2 limes

1 ripe avocado

1/2 head iceberg lettuce 

cherry tomatoes, cut in half

1/4 C. fresh cilantro leaves, chopped

4 C. good-quality aged Cheddar Cheese, grated

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 T. 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. In the mean time. Preheat a large skillet over medium-high heat with 2 T. of the EVOO. Season the chicken breasts with the remaining T. of cumin, the coriander, and salt and pepper; add to the hot skillet and cook for 2-3 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. Dice avocado and scoop it out. Place lettuce (or spinach) on plates, followed by chopped cilantro, avocado and tomatoes. Cut the chicken into strips and add to each plate. Squeeze the juice from the other lime in a small dish and mix in 3 T. of EVOO. Divide the dressing among each plate. Season with salt and pepper. To finish the soup, turn the heat off. While whisking, add the grated cheddar cheese in 3 additions. Service the cheddar soup immediately alongside the lime chicken avocado salad.