About this recipe:This is a rich, hearty and delicious soup. Chicken is simmered with chickpeas and rice in a spicy soup base, then garnished with avocado and Cheddar cheese. It's the perfect winter soup that can be enjoyed anytime of the year.
1 litre chicken stock
2 (130g) tins diced green chillies, drained
275g cooked chicken meat, shredded
1 (410g) tin chickpeas
1 teaspoon dried oregano
2 tinned chipotle chillies in adobo sauce, finely chopped or to taste
160g cooked white rice
1 pinch salt and pepper to taste
1 avocado, peeled, pitted and sliced
115g diced Cheddar cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Pour stock into a large saucepan and bring to a simmer. Add the chillies, chicken, chickpeas, oregano, chipotle chillies, rice, salt and pepper. Return to a simmer and cook for 30 minutes. If the soup is too thick, you can add a little more stock. Ladle into serving bowls and top with sliced avocado and cheese cubes.
Tinned diced green chillies and tinned chipotle chillies in adobo sauce can be purchased in Hispanic speciality stores or online.