Stock: Use a 16 quart stock pot and bring everything to boil.
Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
Drain and reserve broth only.
Save chicken for another use or you can shred it and put it into the soup.
Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.
Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
Cook until the tortillas are dissolved.
Use a blender and blend the soup when it's cooled.
Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	143.97 Kcal (603 kJ)
Calories from fat	69.04 Kcal
		% Daily Value*
Total Fat	7.67g	12%
Cholesterol	39.64mg	13%
Sodium	76.18mg	3%
Potassium	186.14mg	4%
Total Carbs	9.71g	3%
Sugars	1.38g	6%
Dietary Fiber	1.61g	6%
Protein	9.24g	18%
Vitamin C	5.1mg	9%
Iron	0.9mg	5%
Calcium	63.4mg	6%

Amount Per 100 g
Calories	30.08 Kcal (126 kJ)
Calories from fat	14.43 Kcal
		% Daily Value*
Total Fat	1.6g	12%
Cholesterol	8.28mg	13%
Sodium	15.92mg	3%
Potassium	38.9mg	4%
Total Carbs	2.03g	3%
Sugars	0.29g	6%
Dietary Fiber	0.34g	6%
Protein	1.93g	18%
Vitamin C	1.1mg	9%
Iron	0.2mg	5%
Calcium	13.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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