Set aside 1/2 cup of broth, place the rest of the broth in a large pot with the skinned and shredded breasts of chicken. Add a few sprigs of cilantro and bring to a boil, reduce heat and simmer for a few minutes. Add salt and pepper to taste.
For the chipotle sauce, place the 1/2 cup of chicken broth, the chicken bouillon cube, and 1/2 cup of Herdez Chipotle Peppers in a blender. Puree until smooth. Place in bowl on table. Place avocado wedges and lime quarters on table.
In soup bowls, place a couple of spoonfuls of chickpeas and shredded chicken. Fill the bowls with hot broth. Each person can add the chipotle pepper sauce, avocados and lime juice to taste.
This is a favorite soup in Mexico City and uses the wonderful flavor of chipotle peppers, which are smoked jalapenos.
From: Sonia Brodkin
Posted By: Herdez Foods