Chickpea and Chicken Soup with Avocado
- 350 grams
Chicken breast (skinless, boneless)
- 1 ½ liters
- 250 grams
- 1 tablespoon
pickled Chipotle chiles (seedless)
Mini-Avocados (á 50-60 grams)
- 2 tablespoons
finely chopped Fresh herbs (such as cilantro, epazote)
Heat the chicken broth in a saucepan, add the chicken and simmer until cooked through, remove. Peel and finely chop the garlic and onion. Peel the carrot and cut into 0.5 cm (approximately 1/4-inch) cubes. Heat the oil in a skillet and saute the onion, garlic and carrot until the onion is translucent. Add the vegetables to the pot of broth and simmer for 10 minutes. Slice the chile into thin strips. Add the chickpeas and chile to the pot and simmer another 10 minutes. Taste and season with salt and pepper. Cut the chicken into strips and add it to the soup along with the herbs and lemon slices. Peel the avocado, halve and remove the pit, Slice the avocado crosswise. Ladle the soup into bowls and top with the avocado.
Cut tomato pulp into small cubes. Stem the chile and cut crosswise into thin rings, taking care to remove the seeds. Place the diced tomatoes, chile and the cooked rice in each bowl and serve.