Monday, May 21, 2012

Chipotle Chicken Soup

Makes: 4 servings

Cost per serving (Heidelberg): ~€1,84

Calories per serving: ~235 (excludes chips)

  • 2 chicken breasts
  • 3 chipotle peppers
  • 3 cloves garlic
  • 1 avocado
  • 1 lime
  • 5 green onions, sliced
  • tortilla chips
Soak the chipotles in hot water for 30 minutes or until softened.  Remove stems and seeds and slice into thin strips.  Set aside.

Simmer the chicken in 6 cups salted water for 20 minutes or until done.  Reserve the broth and shred the chicken.

Add garlic and chipotles to the broth and bring to a boil, then reduce to simmer.  Meanwhile, cube the avocado and toss with the juice of half the lime to prevent browning.  Cut the rest of the lime into four wedges.

In four bowls, arrange equal portions of chicken, avocado, and green onions.  Ladle soup over the chicken and serve with lime wedges and tortilla chips.

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