Got this recipe out of our new low carb cookbook. I thought it was great, Laurie said she liked it and would eat it again, but wouldn’t be too devastated if she didn’t have it again. I cooked it a bit different than the recipe calls for (as usual) but I enjoyed it.
According to the recipe, it evolved from the foodstalls that line the streets of Tlalpan, a suburb of Mexico City; avocado, chicken and chilies make it special.
Ingredients:
6 cups of chicken stock (a little more than 4 10.5 oz cans)
2-3 garlic cloves, finally chopped (I substituted garlic powder)
1-2 chipotle chilies, cut into very thin strips (I substituted a pepper since we couldn’t find chipotle chilies at Wal-Mart)
1 avacado
lime or lemon juice for tossing
3-5 scallions, thinly sliced
12-14 oz skinless, boneless cooked chicken breast, torn or cut into shreds or thin strips
2 tbsp chopped cilantro (we forgot to look for that)
1 lime, cut into wedges, to serve
1. Place the chicken stock in a pan with the garlic and chilies and bring to a boil
2. Cut the avocado in half lengthwise, then remove and discard the pit and skin. Dice the flesh and toss in lime juice to prevent browning (set aside)
3. Arrange the scallions, chicken, avocado and cilantro into the bottom of 4 soup bowls
4. Ladle the hot stock into the bowls and serve with lime wedges
Laurie passed on the lime wedge and added a good deal of garlic salt to her soup. I passed on the added garlic and squeezed the lime juice into my soup. Both bowls of soup had different distinct tastes (or so I thought). I guess that’s the fun of recipes. Play with them till you find something you enjoy.
