This is a very simple soup, but I knew the first time that I had it that it would be something I would fix again and again.
— A couple of cans of chicken stock.
— Some diced chicken (boneless)
— Two or three chipotle peppers (wash off the adobo sauce)
— Several slices of avocado (per person).
Perhaps a little oil in the pot to start browning the chicken. Throw in the chipotle peppers and mix with the chicken, but try not to break the peppers (some will even want to remove the peppers before serving, but I like them). Once browned, pour in the chicken stock and heat to a boil.
Once you’re sure the chicken is cooked through and the stock is piping hot, you can remove from the heat and remove the chipotle peppers (if desired).
Slice the avocado into bite sized pieces and put in separate serving bowls. Pour in the soup and serve quickly. The avocadoes will start to break down quickly. The heat of the stock and the chipotle peppers is offset by the cool butteriness of the avocado.
[NOTE 01/30/24]: Fifteen years, and I am still making this soup. Although I still like the basic four ingredient version of this soup, I just fixed a delicious version where I added white rice, orange bell pepper, jalapeno, poblano, a couple of smashed garlic cloves and onion to the chipotle & chicken. I also seasoned with cumin, cayenne, red pepper flakes, dried cilantro leaves and a little lime juice. *In the past, I have added fresh cilantro leaves, and maybe even corn kernels. I recall at least once the extra items did not make this soup better, or even as good, so I went back to the basic ingredients.
My combination of extra ingredients & spices this time “was a winner.” I like a spicy soup, although as I have said at other times, I don’t want a really hot pepper that has no flavor.
I think the rice was a good addition. It helps cool the chipotle spiciness, as does the avocado.
*Oh, to mention it here also… I used the canned chicken breast (size of a tuna can) today. I pour in the water that comes in the can of chicken. But, I have found if I have some white meat left over from a whole roasted chicken (that I get from Publix), I can shred that and use it instead of the canned.
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[NOTE 05/04/24]: I just tried this soup with some sliced polenta in it. It works really well. [end NOTE]
Bill Gibson, II 