Mexican Chili Soup
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 6 cups chicken stock
- 3 garlic cloves, finely minced
- 1 chipotle chile, finely minced
- 1 avocado, diced into small cubes
- lime juice or lemon juice
- 3 -5 scallions, thinly sliced
- 2 cups cooked chicken, cut into thin strips
- 2 tablespoons chopped cilantro
directions
- In large pan bring stock, garlic and chile to a boil.
- Cut the avocado into cubes, toss with juice.
- Arrange chicken, avocado, scallions, and cilantro into the bottom of 4 bowls.
- Ladle hot stock into bowls.
- Serve with a lime wedge.
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RECIPE SUBMITTED BY
Jackie H.
Powhatan, 42
I am a single mother,who lives on a small farm. I like to read, cook and garden. I have spent most of this summer canning. I have 37 tomate plants in the garden. So I am looking for new ways to put them up. I collect cook books and currently have over two hundred. I am not afraid to try new things and will try anything once. I often whip up something that in theory sounds good in my head. Take a recipe and put a new twist on it. One of my favorite books is a 1947 copy of Farmers Canning and preserving cook book. Found it at a yard sale for a quarter. Have gotten my money out of it a thousand times over.