Chicken and Avocado Soup
Caldo de Pollo y AguacateHomemade chicken stock delivers the best flavor for this light soup, which includes shredded chicken and sliced avocado. A whole chipotle chile adds a touch of spicy heat. Serve as a first course before a special meal, such as Beef Tenderloin, Huasteca Style or Pork Roast with Plantains and Tangerines.
Ingrediënten
Makes 4 servings
- 4 cups Basic Chicken Stock
- 1 cup coarsely shredded cooked chicken breast from cooking the chicken for the stock
- 1 whole canned chipotle chiles en adobo rinsed and seeded
- 1 large avocado Hass variety preferred, thinly sliced
- Salt to taste
- Cilantro sprigs
- Lime wedges
Instructies
- 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 each serving.
- Serve with lime wedges.
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