08 Jan Chicken, Avocado & Chipotle Soup
Courtesy of Cilantro & Jalapeno
This soup evolved from foodstalls that line the streets of Tlalpan, a suburb of Mexico City, there are many varieties to what is sometimes called “Caldo Tlalpeño”, this being one of the easiest and fastest to prepare. Enjoy!
Cook 5 min
6 1/2 cups chicken stock 2-3 garlic cloves, very finely chopped 1-2 dried chipotle chilies, cut into thin strips 1 avocado lime juice 3-5 scallions, thinly sliced 12-14oz (350-400gr) cooked chicken breast, cut into shreds or thin strips 2 Tbsp chopped fresh cilantro
Garnish: 1 lime cut into wedges, thin tortilla chip strips (will be available at the store this month)
Pour the stock into a large, heavy-bottom pan with the garlic and chillies and bring to a boil.
Meanwhile cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in the lime juice to prevent discoloration.
Arrange the scallions, chicken, avocado (lime juice too) and cilantro in the base of 4 soup bowls or in a large serving bowl.
Ladle hot stock over and serve with lime wedges and a handful of tortilla chip strips.