Chicken tortilla soup

Avocado- Day 31/365

Nothing terribly creative here, but I do think that the use of chipotle makes a difference. It lends a smoky taste rather than heat.

The ingredient list is long, but this soup comes together quickly.

1/2 cup rice
1 quart chicken broth
2 boneless chicken breasts
2 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, chopped
1 dried chipotle pepper
1/4 tsp cumin
1 chayote squash, cut into bite-size pieces
1 carrot, sliced into coins
2 tbsp cilantro, chopped
1 avocado, cut into bite-sized chunks
1 lime, cut into wedges

Cook rice in a small pot. While it is cooking, start the soup.

Put broth, chicken, garlic, onion, tomato, chipotle, and cumin in a large soup pot and bring to a simmer. Cook for 30 minutes or so until the chicken is cooked through.

Remove chicken from the pot and set aside to cool.

Add squash, carrots, and cilantro to the soup. Simmer until vegetables are tender.

Meanwhile, shred cooled chicken with a fork.

When vegetables are done, add cooked rice and shredded chicken to the pot. Season with salt and pepper.

Top with avocado and serve with lime wedges.

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