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Tlalpeno Soup

Sep 18th, 2006 by

Ingredients


Boneless, Skinless chicken breasts


Chicken Broth


Chipotle chili


One can garbanzo beans


Green Onions


One Avocado


Shredded Cheddar


tortilla chips


 


1.  Boil the chicken broth with some chipotle chili flakes (about 6 cups broth).  Place chicken in the broth and lower heat to a low boil.  Cook chicken through.  Remove the chicken and, using a fork, shred the chicken.  Pleace the chicken back in the broth, keep on  medium heat.  Add can of garbanzo beans, diced green onion.  Heat through, about 5 minutes.


2. Remove from heat and add sliced avocado and shredded cheddar to garnish.


3.  Serve with tortillas, or tortilla chips.

Posted in EAT

3 Responses to “Tlalpeno Soup”

  1. kateyz says:
    September 18, 2006 at 10:29 pm

    Sounds really good, I’m going to add it to next weeks meal plan!

    Thanks

    Kathleen

  2. StitchNchick says:
    September 19, 2006 at 10:37 pm

    Sounds great! We’ll have to try this soon.

    ~Amy

  3. Diane says:
    March 20, 2007 at 10:42 am

    This sounds sooooooo good and easy! Maybe this weekend we'll have this soup. I"ll let you know the results. 🙂