Chicken, chilli and avocado combine to make this simple but unusual soup. The chilli is removed before serving, leaving just a hint of spiciness (or a bit too much…find out more below)
Ingredients
- 1.5 liters / 2-1/2 pints / 6-1/4 cups chicken stock
- 2 cooked chicken breast fillets, skinned and cut into large strips
- 1 drained canned chipotle or jalapeno chillies, rinsed
- 1 avocado
Chef Carl’s Tips
- When using canned chillies, it is important to rinse them thoroughly before adding them to a dish so as to remove the flavor of any pickling liquid.
- The soup once made, will keep in an airtight container in the refrigerator for 3-4 days.
Directions
- Heat the stock in a large pan or pot and add the chicken and chilli. Simmer over a very gentle heat for 5 minutes to heat the chicken through and release the flavor from the chilli. You can cook it longer, say 10 minutes if you want extra kick to it…not necessarily recommended as 2 out of 3 will agree that it is too spicy. Wusses.
Cut the avocado in half, remove the stone (that’s the round brown sphere thingy in the middle…aka seed) and peel off the skin. Slice the avocado flesh neatly lengthways.- Using a slotted spoon, remove the chilli from the stock and discard it. Pour the soup into heated serving bowls, distributing the chicken evenly among them.
- Carefully add a few avocado slices to each bowl and serve the soup immediately, piping hot.
