Servings: 2 as a light main course or substantial first course.
Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low—just a slight chile warmth—so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.
Rib-eye version: Instead of the chicken thighs, use an 8-oz. rib-eye or other tender cut of beef. Trim all the fat and silverskin and cut the meat into bite-size strips, slightly more than 1/4-inch thick. Toss the steak with a little salt. Start the recipe by heating the 1-Tbs. oil until quite hot, add the steak, and stir-fry it to brown the outside. The meat will cook more in the broth, but if you like your meat medium or well done, continue cooking it a few more minutes at this point. Remove the meat from the pan and reserve. Continue with the recipe above, skipping the chicken, of course.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have made this soup at least 10 times. This is my favorite, which I make for guests to impress them, haha. SO delicious. The broth makes it wonderful. I do make some small changes: I halve the amount of chile powder so that more of the other broth flavors go through. Instead of adding the cilantro stem amount that the recipe says, I add the ENTIRE bunch of cilantro that you buy at the store. I do not use low sodium chicken broth, just the regular, so I do NOT add salt to the soup or chicken. Make sure you reduce the broth in the end for a good amount of time. This makes the flavor stronger. No sour cream, as this would reduce the flavor of the broth.
Use more heath, i added 2 chippotle peppers in adobo sauce. Delicious!!!!!
Delicious! Try adding several finely cut chipotle peppers in adobo sauce for some extra depth and smokiness.
This would have been extremely delicious had I not burnt the broth that the chicken was cooking in! (luckily chicken was unharmed). I completed the recipe and ate it anyway and plan on doing it again this week. Fine cooking recipes are usually perfect so I blame it on incorrect pot size/or overheated burners!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?