The Summer of Mexican continues, and what better way to celebrate a hotter-than-the-weatherman-predicted summer evening than with a killer soup? Recipes from the Mexico the Beautiful cookbook have been sort of hit and miss for me, but this one was a home run. A beautiful soup, light and flavorful. I ended up changing it slightly, but my only regret was that I didn't have a ripe tomato in the garden and had to make do with one from the store. We served this with homemade French bread from a recipe Erika found here. I was a little concerned that the recipe called for twice the amount of yeast you normally use for that amount of flour, and the dough was a little goopier than I was expecting, but the bread turned out pretty good.
12 oz cooked and shredded chicken*
6 cups low sodium chicken stock
1 15 oz. can garbanzo beans (about 1 cup)
2 cloves garlic
1 tablespoon oil
2/3 cup chopped carrots
1/2 cup chopped onion
2 canned chipotle chiles in adobo, seeded and cut into strips
1 tsp. salt
1 avocado, peeled, pitted and cubed
2 tablespoons chopped cilantro (optional)
1 ripe tomato, chopped
2 serrano chilies, finely chopped
1 cup cooked rice
Heat the oil in heavy bottomed pot and saute the carrot, onions and garlic until onions are transluscent, about 3 minutes. Add garbanzos, chicken stock, chiles and salt. Cook, covered, for 30 minutes over low heat then adjust seasoning. Add the chicken to the pot to warm it.
To serve, ladle the soup into bowls and garnish with condiments to taste. Serves 6-8.
* I used a mixture of white and dark meat from a chicken I roasted in advance.