Tlalpeno style soup

Tlalpeno style soup 

6 cups of chicken stock

½ chipotle chile, seeded

2 skinless chicken breast

1 avocado

4 scallions

1 can of chickpeas

¾ cups shredded cheddar

1. Pour stock into saucepan and add chile, bring to boil, and add chicken breasts. Lower heat and simmer for 15 minutes until cooked. Remove chicken from heat, shread with fork and knife
   

2. Blend stock and chile into blender
   

3. Cut avocado into bite size pieces. Add to stock, with scallions and chick peas. Season with salt and pepper.
   

4. Spoon into bowls and sprinkle cheeses on top of each portion

If you love avocados you would love this dish. I would totally salt this up more or use stronger non-pansy and non-organic chicken broth. Load up the MSG! Double the chick peas. Broth is filler.

Changes: Double chicken breast quantity. Double canned beans. Use non organic broth or dump some salt.

Source: Mexican by Jane Milton