Southwest Chicken Chipotle Soup
4 cups chicken stock
1 cup cooked chicken, shredded
1 cup cooked rice
1 cup canned chickpeas (no juice)
1 chipotle pepper, seeded and finely chopped (it’s easiest to get these smoked jalapenos in cans, then wash off the sauce they’re in)
pinch of oregano
Garnish: 1 cup grated Monterey Jack cheese and 1 chopped avocado
Heat the stock in a large saucepan, then stir in the chicken, rice, chickpeas, chipotle pepper, and oregano.
Let simmer for 5-10 minutes, until all ingredients are heated through.
To serve, ladle into bowls and top with cheese and avocado.
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