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.
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This was very good! Love all the toppings. I added more beans and corn than recipe suggested.
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.
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