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CHIPOTLE SOUP
  • 1 7 oz. can Chipotle Peppers
  • 1 avocado, peeled and cut into wedges
  • 4 limes, quartered
  • Cilantro and black pepper, to taste
  • 8 cups chicken broth
  • 1 cube chicken bouillon
  • 2 breasts of chicken, cooked
  • 1 cup canned chickpeas, strained
  1. Set aside 1/2 cup of broth, place the rest of the broth in a large pot with the skinned and shredded breasts of chicken. Add a few sprigs of cilantro and bring to a boil, reduce heat and simmer for a few minutes. Add salt and pepper to taste. For the chipotle sauce, place the 1/2 cup of chicken broth, the chicken bouillon cube, and 1/2 cup of Herdez Chipotle Peppers in a blender. Puree until smooth. Place in bowl on table. Place avocado wedges and lime quarters on table. In soup bowls, place a couple of spoonfuls of chickpeas and shredded chicken. Fill the bowls with hot broth. Each person can add the chipotle pepper sauce, avocados and lime juice to taste.

 

 
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