Simmer chicken thighs in the water in a large stockpot with lid for at least an hour.
Sauté the onions and garlic in oil until clear, about 3 minutes and add to chicken stock.
Purée the plum tomatoes and chipotle peppers in Adobo sauce. The chipotle peppers add a good amount of heat so adjust as necessary. Add to chicken stock, cover and simmer for 30 minutes. Season with salt and pepper to taste.
Cut avocado in half and remove pit and peel. Cut the avocado and lime into small cubes. Place in small bowl for garnish.
Assemble this soup by putting a few avocado chunks, chopped cilantro and corn chips in each bowl.
Ladle soup over and top with cheese. Serve with little wedges of lime.
- Serves: 10
- Prep Time:
- Cook Time:
- 2 lb (1 kg) boneless, skinless chicken thighs
- 13 cups (3.25 L) water
- 1 cup (250 mL) onions, diced
- 4 cloves garlic
- 1 tbsp (15 mL) olive or vegetable oil
- 1 cup (250 mL) plum tomatoes
- 1/4 cup (60 mL) chipotle peppers, in adobo sauce
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
- 1 avocado
- 1 lime
- 1/2 cup (125 mL) cilantro, fresh, minced
- 1 3/4 oz (50 g) white corn tortilla chips
- 1 cup (250 mL) mozzarella cheese, part skim, 16.5% MF
Adobo sauce is made of smoked red jalapeño peppers in spices, vinegar, tomato sauce and ancho chilis. A chipotle pepper (pronounced "chee-POHT-lay")is a red Jalapeño chili, ripened, dried, and smoked through a special process. Derived from the Aztec word meaning smoke, jalapeños are placed over huge pits and smoke is blown through tunnels running underground. They give a unique warm heat and smoky flavor. Chipotles are packed in a red adobo sauce made from lightly seasoned tomato broth in small cans (7 oz/200 g).