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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
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- 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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