Mexican Chicken Soup With Chick Peas, Avocado and Chipotles

Name: Mexican Chicken Soup With Chick Peas, Avocado and Chipotles
Total time: 40 min
Yield: Serves six
Cuisine: mexican
Ingredients: 2 quarts defatted chicken broth; 1 medium onion, preferably a white onion, finely chopped; 2 garlic cloves, minced; 3/4 cup diced carrot; 1 1/2 cups (1 15-ounce can) cooked chick peas, rinsed; Salt, preferably kosher salt, to taste; 1 cup diced zucchini; 1 large whole chicken breast or 2 boneless, skinless breasts, poached and shredded (about 4 cups shredded chicken); 2 chipotle chiles, rinsed, seeded and cut into thin strips; 3 to 4 tablespoons chopped cilantro; 1 medium avocado, sliced; Lime wedges for serving

By Martha Rose Shulman

Updated June 6, 2024

Total Time: 40 minutes
Rating: 4(108)
Comments: Read comments

This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and use the broth for the soup. Once the chicken is cooked, the soup is quickly thrown together.

Featured in: Chicken Dishes, With Less Chicken

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves six

2quarts defatted chicken broth
1medium onion, preferably a white onion, finely chopped
2garlic cloves, minced
¾cup diced carrot
1½cups (1 15-ounce can) cooked chick peas, rinsed
Salt, preferably kosher salt, to taste
1cup diced zucchini
1large whole chicken breast or 2 boneless, skinless breasts, poached and shredded (about 4 cups shredded chicken)
2chipotle chiles, rinsed, seeded and cut into thin strips
3 to 4tablespoons chopped cilantro
1medium avocado, sliced
Lime wedges for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
Step 2
Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.

Tip

Advance preparation: You can make this through step 1 several hours before serving. Reheat and proceed with step 2.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5

108 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Lois Fox4 years ago

Surprisingly delicious, because it was pretty easy and fast to make once I had made the chicken broth. I used more onions, more garlic and a healthy dose of chipotles. Since I had less shredded chicken I added the kernels from a couple of ears of corn and it was really good.

Krumpet3 months ago

For being so simple, this is a solid recipe. I doubled the chiles (plus 3-4 Tbs of the chipotle sauce), added a bunch of kale, and squeezed in half a lime.

Paul1 year ago

This is Caldo Tlalpeño, a recipe I learned from my grandmother, one of the all-time BEST cooks I ever knew. She used roughly chopped carrots as well and served it with a soft cheese like Muenster or Monterrey Jack in addition to the avocado.

Holly2 years ago

This is really healthy - not even using oil to sauté the mirepoix or chicken as things are poached. I add sliced radishes towards the end, also and when no chipotle is available jalapeño will do. Lots of sea salt for me to bring out the flavors, and lime.

Private comments are only visible to you.