Chicken, Avocado & Chipotle Soup

  • Servings: 4
  • Difficulty: Easy


  • 6 cups chicken stock.
  • 3 garlic cloves, finely chopped.
  • 1-2 dried chipotle chilies, cut into very thin strips if you prefer.
  • 1 avocado.
  • 1 can (16 oz.) Chickpeas or Garbanzos, drained.
  • lime or lemon juice, for tossing.
  • 1 small onion, finely chopped.
  • 1 lb cooked chicken breast meat, cut into shreds or thin strips.
  • 2 tbsp. chopped fresh cilantro.

Optional Garnish

  • 1 lime, cut into wedges or sliced.
  • tortilla strips.
  • Sour Cream.
  • White Cheese, cut in cubes.


  1. Place the stock in a large pan with the garlic, chickpeas and chilies and bring to a boil.
  2. Meanwhile, cut the avocado in half around the pit. Twist apart, then remove the pit with a knife. Carefully peel off the skin, diced the flesh, and toss in lime juice to prevent discoloration.
  3. Arrange the onion, chicken, avocado, and cilantro in the bottom of four soup bowls. Ladle hot stock over and serve with lime and a handful of tortilla chips or other garnish options.


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