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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A good way to use up leftover chicken. Even better, toss some chicken breasts around the edge of the grill when ever you are cooking out. A great summer dish, cooks in 10 minutes ! Ingredients:
6 3/4 cups chicken bouillon |
3 cloves garlic, minced |
2 dried chipotle chiles, canned or reconstituted,cut into very thin strips |
12 -14 ounces cooked chicken breasts, shredded |
4 green onions, thinly sliced |
1 medium soft diced avocado, mixed with |
1 tablespoon fresh lime juice |
2 tablespoons chopped fresh cilantro |
tortilla chips |
Directions:
1. Add bouillion, garlic and chipotles to a large sauce pan and bring to a boil.
2. Add chicken, reduce heat to low, simmer 5 minutes, add green onions and remove from heat.
3. Add 1/4 of the avacado and cilantro to 4 soup bowls, top with soup and serve with tortilla chips.
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