Chipotle Chicken Soup



  • 6 cups chicken stock
  • 4 cloves garlic thinly sliced
  • 1 to 2 chipotle chili peppers in adobo sauce minced
  • 1/2 tsp freshly ground black pepper
  • 2 14- oz cans of chickpeas drained and rinsed
  • 3 cups shredded cooked chicken
  • salt
  • 1/4 cup chopped fresh cilantro
  • 1 avocado diced
  • 1 lime cut into 6 wedges
  • Crispy Tortilla Strips


  1. In a large pot, bring stock, garlic, chipotles to taste and pepper to a boil over medium-high heat. reduce heat and simmer for 15 minutes to blend flavors. Add chickpeas, chicken and salt to taste.
  2. Ladle into heated bowls and garnish with cilantro, avocado, tortilla strips and lime wedges. Diners may squeeze the lime over their soup, if they desire.