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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

James's Mexican Chicken Avocado Soup

8 cup canned low-sodium chicken stock
1 lb skinless chicken breasts bones in or out
1 cup drained canned chickpeas
1 tsp salt or to taste
1 x avocado peeled and diced
    Cilantro leaves to garnish
    Lime wedges
    Tortilla chips
1 x canned chipotle chile - (to 2) mashed

 Method :
Place stock in a soup pot and add chicken breasts, chickpeas and salt. Simmer until chicken breasts are cooked through, about 15 minutes. Remove chicken and shred the meat, discarding bones if necessary.
To serve, divide the chicken shreds and the diced avocado among six serving bowls. Add liquid and chickpeas from the soup pot. Garnish with cilantro leaves. Pass around lime wedges, tortilla chips and mashed chipotle chile paste for diners to add to taste.
This recipe yields 6 servings.