Prep 11 mins
Cook 26 mins
its just a spicy version of the chicken noodle soup thats always a favorite
- 6 cups reduced-sodium chicken broth
- 1⁄2 cup water
- 1 head garlic, cloves separated and peeled
- 8 ounces boneless skinless chicken breasts, trimmed
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 1 poblano pepper
- 1 chipotle chile in adobo
- 1 cup instant brown rice
- 1 small avocado, chopped
- 1⁄4 cup chopped fresh cilantro
- 1 lime, quartered
- 1. Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
- 2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
- 3. Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.
- 4. Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of avocado and cilantro. Serve with a wedge of lime.