RECIPE FROM "SANDY'S
Southwestern Chicken Soup
12 ounces chicken breast, julienned
2 Chipotle peppers*, minced
1 garlic clove, minced
2 tablespoons olive oil
6 cups chicken broth
1 small carrot, peeled and grated
1 can garbonzo beans
1 large rip tomato, seeded and diced
1 medium avocado, seeded, peeled and diced
2 green onions, chopped (both tops and bottoms)
1 tablespoon cilantro, chopped
1 cup grated Cheddar cheese
Combine the chicken, chipolte peppers, and garlic in a skillet and saute in olive oil until chicken is lightly browned.
In a large saucepan or Dutch oven, add chicken broth, carrot, garbonzo beans, and sauteed chicken mixture. Simmer for 20 minutes.
In a mixing bowl, combine tomato, avacado, green onion, and cilantro.
Top each bowl of soup with a generous serving of grated cheese. Sprinkle tomato-avacado mixture on top of cheese and serve immediately.
*Chipotle (dried, smoked jalapenos) are available canned in the Mexican food section of most large supermarkets.