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.
Tinned diced green chillies and tinned chipotle chillies in adobo sauce can be purchased in Hispanic speciality stores or online.
I enjoyed this soup very much however the broth is VERY spicy. If you do not use the avocado, I highly recommend that you cut back on the chipotle peppers. The avocado mellows the broth out nicely but it still has a great deal of kick to it. The only change I made is that I did not cook the rice first because I wanted it more firm. - 27 Feb 2011 (Review from Allrecipes US | Canada)
I made a big batch for freezing. Like one of the other reviewers, I also substituted quinoa for white rice, added a can of fire roasted tomatoes and left out the chicken and the cheese. The avocado was a nice touch. Next time I might throw in some lemon juice. - 23 Feb 2009 (Review from Allrecipes US | Canada)
After reading the reviews and then rereading the recipe, I thought it might be somewhat bland, but this was a really good soup. I used vegetable broth and left out the chicken and cheese, and I used uncooked quinoa instead of cooked rice, so the soup was a little heartier. Plus, I used fresh oregano (and a little extra to pump up the flavor) and about 1/2 tsp sea salt. By itself, the broth was VERY spicy, but the garbanzos and avocado helped mellow out the heat. For me, it didn't need the cheese--the flavor combo actually tasted a bit cheesy on its own. - 09 Sep 2006 (Review from Allrecipes US | Canada)