Note: this is a recipe from "The Soup Bible". I love that book!
This recipe is very very easy to make and I really like the taste of it. It's an easy way to use up some jalapeños if you grow them, as I do. I usually half the recipe, as it makes 2 good-size servings (so 2 meals for just me!)
- 1.5 quarts of chicken stock (I use chicken soup base that I got on clearance to make a broth or you could just use chicken broth too)
- 2 cooked boneless chicken breasts halves, skinned and cut into large strips (oops, I just realized that I have been added uncooked chicken breast strips and letting them cook into the broth... I think that's probably OK but you probably should cook the chicken first. It's a great way to use up roast chicken leftovers!)
- 1 drained canned jalapeño or chipotle chili, rinsed (I use fresh jalapeño and/or serrano chili that I grow in my garden)
- 1 avocado
- Heat up the stock in a large saucepan. Add the chicken and peppers and summer over very low heat for 5 minutes (I actually let it boil for 5 minutes since I use raw chicken) to heat the chicken through and release the flavor from the chili.
- Cut the avocado in half, remove the pit, and peel. Slice the avocado flesh lengthwise into neat strips. (confession: I just spoon out the avocado flesh. It doesn't look as nice but takes less time and tastes just the same).
- Using a slotted spoon, remove the chili from the stock and discard. Add the avocado slices and serve while still hot.