Chipotle Chicken Soup With Avocado Recipes

Steps:

• Season the chicken with fajita seasoning.
• In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then sauté chicken in batches until brown.
• Remove and set aside.
• In the same pan, heat remaining oil and sauté onions, green pepper and garlic for about 3 minutes.
• Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp.
• Return chicken to pot and add chicken stock, followed by tomatoes.
• Bring to boil and simmer for 10-15 minutes.
• Add the cilantro and simmer for 8-10 minutes.
• Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.

Steps:

• Place the chicken, Spanish onions, garlic,and the chipotle in a large soup pot.
• Sprinkle in the salt,and the garlic and onion powders.
• Put in enough water to cover over all.(about 2 quarts).
• Bring to a boil, reduce heat to simmer.
• Cook at a "fast simmer",( but not a "rolling" boil) for about 1 hour, or until chicken is thoroughly done.
• Remove the chicken to cool.Keep the broth over low heat in the meantime.
• Taste the broth and adjust the seasonings as desired (more salt, etc.).
• Peel, pit and chop the avocados into small chunks.
• Pour the lime juice over the avocado chunks and toss.
• When chicken is cooled enough to handle, remove ALL bones, fat and gristle.
• Tear all the chicken meat into bite size bits.
• Arrange equal amounts of the chicken meat in 4 soup bowls.
• Do the same over the chicken meat with the green onion, cilantro, and avocado.
• Ladle the hot broth into each bowl,and serve with lime wedges.