Chipotle Chicken Soup With Avocado Recipes

MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES

Steps:

• Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
• Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.

CHIPOTLE-CHICKEN SOUP WITH AVOCADO

Steps:

• Place the chicken, Spanish onions, garlic,and the chipotle in a large soup pot.
• Sprinkle in the salt,and the garlic and onion powders.
• Put in enough water to cover over all.(about 2 quarts).
• Bring to a boil, reduce heat to simmer.
• Cook at a "fast simmer",( but not a "rolling" boil) for about 1 hour, or until chicken is thoroughly done.
• Remove the chicken to cool.Keep the broth over low heat in the meantime.
• Taste the broth and adjust the seasonings as desired (more salt, etc.).
• Peel, pit and chop the avocados into small chunks.
• Pour the lime juice over the avocado chunks and toss.
• When chicken is cooled enough to handle, remove ALL bones, fat and gristle.
• Tear all the chicken meat into bite size bits.
• Arrange equal amounts of the chicken meat in 4 soup bowls.
• Do the same over the chicken meat with the green onion, cilantro, and avocado.
• Ladle the hot broth into each bowl,and serve with lime wedges.

CHIPOTLE CHICKEN ROLLS WITH AVOCADO DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees Farenheit.
• Combine the ground chicken, scallions, cheese, garlic, and chipotles and season with salt and pepper.
• Transfer the mixture to a sealable plastic bag. Turn the bag into a homemade pastry bag by trimming 1 1/2 inches off one of the bottom corners of the bag.
• Arrange phyllo dough with the long side closest to you on your kitchen counter, brush liberally with the melted margarine, season with salt and pepper. Place another sheet of phyllo on top, brush with margarine again, and season with salt and pepper. Repeat with third sheet of phyllo.
• Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, ensasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.
• While the phyllo-wrapped chicken is in the oven, cut the avacado in half and remove skin and seed. Place in a food processor and combine with lime juice, cilantro, course salt, and about 3 tablespoons of water. Process until the avacaodo mixture is smooth, then stream the Olive Oil into the dressing. Season to taste.
• Once the rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 chicken rolls per person. With a small ramekin of the dipping sauce.

CHIPOTLE CHICKEN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO

Steps:

• In a medium bowl, mix together the shredded chicken, Best Foods® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
• Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Best Foods® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
• To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.

HEARTY CHIPOTLE CHICKEN SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA

Steps:

• Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
• When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
• Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

AVOCADO SOUP WITH CHICKEN AND LIME

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
• Bake in the preheated oven until lightly browned, 3 to 5 minutes.
• Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
• Ladle soup into bowls and sprinkle with tortilla strips to serve.

CHIPOTLE CHICKEN ROLLS WITH AVOCADO DIPPING SAUCE

Steps:

• Preheat the oven to 400°F.
• In a bowl, combine the ground chicken, scallions, Cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.
• Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with the melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third sheet of phyllo.
• Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.
• While the phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with the lime juice, cilantro, coarse salt, and about 3 tablespoons of water. Process until the avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust the seasonings.
• Once the chipotle chicken rolls are cooked, remove from the oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 chicken rolls per person on a bed of Bibb lettuce with a small bowl or ramekin of the dipping sauce.
• Chipotles in adobo sauce are sold in 7-ounce cans in the international foods aisle.