CHICKEN AND AVOCADO SOUP

Chicken and Avocado Soup image

Number Of Ingredients 7

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4 cups
1 cup coarsely shredded cooked chicken breast (from cooking the chicken for the stock)
1 , whole canned chipotle chile kimmy, , en adobo, rinsed and seeded
1 large avocado (Hass variety preferred), thinly sliced
salt, to taste
sprig cilantro
lime wedges

Steps:

Prepare the chicken stock and store in the refrigerator if made more than a few hours ahead. Then, measure out 4 cups and store the remaining stock for another use. Put the 4 cups of stock into a saucepan. Add the chicken and the chipotle chile. Bring to a boil, then reduce the heat to low and add the avocado. Heat 1 minute. Remove the chipotle. Add salt. Divide the soup among 4 soup bowls. Place 1 cilantro sprig on top of eachserving. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves