MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES

Mexican Chicken Soup With Chick Peas, Avocado and Chipotles image

This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and use the broth for the soup. Once the chicken is cooked, the soup is quickly thrown together.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, main course

Time 40m

Yield Serves six

Number Of Ingredients 12

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

Steps:

Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. 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. Taste and adjust salt.
Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1266 milligrams, Sugar 12 grams, TransFat 0 grams