Chipotle Chicken Soup
1 teaspoon olive oil
1/2 cups chopped yellow onion
2 cloves garlic, minced
1 fresh tomato, chopped
6 cups chicken broth
1 whole skinless, boneless chicken breast, cooked and shredded
black pepper
1/4 cup canned chipotle chilies
1 cup canned garbanzo beans, drained and rinsed
4 sprigs cilantro
1 avocado, cubed; optional
1 cup cooked brown rice; optional
crushed tortilla chips; optional
lemon slices for garnish
In a heavy skillet, heat olive oil and saute onion and garlic until onion is translucent. Add tomato and cook over low heat for about 5 minutes. In a separate large saucepan, bring broth to a boil.
Add chicken, sauteed vegetables, pepper, chilies, beans and cilantro. Reduce heat and simmer 10 minutes, adding extra broth if necessary.
If desired stir in avocado, rice or tortilla chips and serve in warmed bowls. Garnish with lemon slices.
Serves 8
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