0 Picture
Ingredients
- 2 tablespoons extra-virgin olive oil.
- 1 onion, finely chopped
- 6 cloves garlic, thinly sliced
- 5 skinless, boneless chickenthihs, cut into 1/2 inch peoces
- 2 canned chipotle chiles in adobo sauce , finely chopped , plus 2 tbp adobo sauce
- 1/2 cup chopped fresh cilantro
- 6 cups chicken broth
- juice of 2 limes
- salt and pepper
- 1 haas avocado thinly sliced lengthwise into 12 pieces
- Crushed tortilla chips
Details
Servings 6
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
In a large sacuepan, heat the olive oil over medium- high heat stir in the onion and garlic, lower the heat to medium and cook until the onion begins to bown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes skimming any foam. Stir in the cilantro and lime juice; Season with salt and pepper.
Place 2 abovado slices in each of 6 soup bowls and pour in thye soup. Top with the tortilla chips.
Review this recipe