Quick Mexican Chicken, Chickpea And Avocado Soup

Recipe Ingredients

8 cups	1896ml	Canned low-sodium chicken stock
1 lb	454g / 16oz	Skinless chicken breasts - bones in or out
1 cup	237ml	Drained canned chickpeas
1 teaspoon	5ml	Salt - or to taste
1		Avocado - peeled and diced
		Cilantro leaves - to garnish
		Lime wedges
		Tortilla chips
1		Canned chipotle chile - (to 2) - mashed

Recipe Instructions

Place stock in a soup pot and add chicken breasts, chickpeas and salt. Simmer until chicken breasts are cooked through, about 15 minutes. Remove chicken and shred the meat, discarding bones if necessary.

To serve, divide the chicken shreds and the diced avocado among six serving bowls. Add liquid and chickpeas from the soup pot. Garnish with cilantro leaves. Pass around lime wedges, tortilla chips and mashed chipotle chile paste for diners to add to taste.

This recipe yields 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.