Make it a meal: Serve with a Mexican beer and cheese quesadillas.
Remove from the heat.
Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
Meanwhile, heat oil in a medium skillet over medium heat.
Add to the broth.
Pour the mixture back into the broth in the pan.
Shred the chicken and divide among 4 bowls.
Ladle the broth over the chicken and top with equal portions of radish, avocado and cilantro.
Serve with a wedge of lime.
Tips
Shopping Tip: Chipotle peppers in adobo sauce are smoked jalapenos packed in a flavorful sauce.
Look for the small cans with the Mexican foods in large supermarkets.
Once opened, they’ll keep 2 weeks in the refrigerator or 6 months in the freezer.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
