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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This soup is so quick to whip up. It's very light, I often make it when the kids have ballgames and we have to rush. It is also a favorite when one of us is under the weather. Goes real good with grilled cheese sandwiches. Makes really good use of leftover chicken. Ingredients:
6 cups chicken stock |
3 garlic cloves, finely minced |
1 chipotle chile, finely minced |
1 avocado, diced into small cubes |
lime juice or lemon juice |
3 -5 scallions, thinly sliced |
2 cups cooked chicken, cut into thin strips |
2 tablespoons chopped cilantro |
Directions:
1. In large pan bring stock, garlic and chile to a boil.
2. Cut the avocado into cubes, toss with juice.
3. Arrange chicken, avocado, scallions, and cilantro into the bottom of 4 bowls.
4. Ladle hot stock into bowls.
5. Serve with a lime wedge.
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