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Chicken and Avocado Soup |
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Serves: 4
Print this Recipe
(Caldo de Pollo y Aguacate)
Category: Chicken and Turkey Soups
Homemade chicken stock delivers the best flavor for this light soup, which includes shredded chicken and sliced avocado. A whole chipotle chile adds a touch of spicy heat. Serve as a first course before a special meal, such as Beef Tenderloin, Huasteca Style or Pork Roast with Plantains and Tangerines (see Meats).
4 cups Basic Chicken Stock
1 cup coarsely shredded cooked chicken breast (from cooking the chicken for the stock)
1 whole canned chipotle chile, en adobo, rinsed and seeded
1 large avocado (Hass variety preferred), thinly sliced
Salt, to taste
Sprig cilantro
Lime wedges
Prepare the chicken stock and store in the refrigerator if made more than a few hours ahead. Then, measure out 4 cups and store the remaining stock for another use. Put the 4 cups of stock into a saucepan. Add the chicken and the chipotle chile. Bring to a boil, then reduce the heat to low and add the avocado. Heat 1 minute. Remove the chipotle. Add salt. Divide the soup among 4 soup bowls. Place 1 cilantro sprig on top of each
serving. Serve with lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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