Heart Healthy Chicken Chipotle Soup

This recipe for Chicken Chipotle Soup is low in fat but high in flavor.  It also has a hint of spiciness from the chipotle peppers – don’t worry if you don’t like heat, just eliminate the peppers.  We love this soup on cold, wet autumn days.

Chicken Chipotle Soup  –  serves 4

32 oz. chicken stock  – use homemade or store-bought.

3 cup cooked chicken, chopped

1 1/2 cups diced carrots

1 1/2 cups diced celery

1 diced shallot

3 cloves garlic, chopped

1 – 3 chipotle peppers in adobo sauce, chopped

2 avocados

1 lemon or lime (optional)

Minced cilantro (optional)

salt and pepper to taste

Saute the shallot and garlic in olive oil until the shallot is translucent.  Add the carrots and allow to lightly caramelize then add the celery.  Cook for a few minutes until the celery begins to looks translucent.  Add the stock, chicken and chopped chipotle peppers.  Adjust the seasoning.

When ready to serve, ladle the soup into a bowl and add about 1/2 of a chopped avocado to the soup.  Top with minced cilantro and a squeeze of a wedge of lemon or lime (we prefer the lime).  Serve with a slice of crusty bread.