Mexican Chicken Soup With Chick Peas, Avocado and Chipotles Recipe

Name: Mexican Chicken Soup With Chick Peas, Avocado and Chipotles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts defatted chicken broth; 1 medium onion, preferably a white onion, finely chopped; 2 garlic cloves, minced; 3/4 cup diced carrot; 1 1/2 cups (1 15-ounce can) cooked chick peas, rinsed; Salt, preferably kosher salt, to taste; 1 cup diced zucchini; 1 large whole chicken breast or 2 boneless, skinless breasts, poached and shredded (about 4 cups shredded chicken); 2 chipotle chiles, rinsed, seeded and cut into thin strips; 3 to 4 tablespoons chopped cilantro; 1 medium avocado, sliced; Lime wedges for serving

Servings: persons

2 quarts defatted chicken broth
1 medium onion, preferably a white onion, finely chopped
2 garlic cloves, minced
3/4 cup diced carrot
1 1/2 cups (1 15-ounce can) cooked chick peas, rinsed
Salt, preferably kosher salt, to taste
1 cup diced zucchini
1 large whole chicken breast or 2 boneless, skinless breasts, poached and shredded (about 4 cups shredded chicken)
2 chipotle chiles, rinsed, seeded and cut into thin strips
3 to 4 tablespoons chopped cilantro
1 medium avocado, sliced
Lime wedges for serving

1
Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer.
2
Cover and simmer over low heat for 15 minutes.
3
Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness.
4
Taste and adjust salt.
5
Just before serving, stir in the chicken, chipotles and cilantro, and heat through.
6
Ladle the soup into bowls.
7
Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 quarts defatted chicken broth, 1 medium onion, preferably a white onion, finely chopped, 2 garlic cloves, minced, 3/4 cup diced carrot, and more.

Yes, Mexican Chicken Soup With Chick Peas, Avocado and Chipotles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Soup With Chick Peas, Avocado and Chipotles

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