Caldo Colorado(Chicken Soup)

• 1 1/2 lb. chicken breasts
• 3 qt. chicken broth
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. lard or vegetable oil
• 1 medium tomato, peeled, seeded and finely chopped
• 1 to 2 canned chipotle chiles in adobe sauce, drained and rinsed
• 12 radishes, thinly sliced
• 3 green onions, including tops, thinly sliced
• 1 c. garbanzo beans
• 2 medium avocados, peeled, pitted and thinly sliced
• 8 oz. Monterey Jack cheese, cut into 1/4-inch cubes
• 3 limes, quartered

1. Cook chicken breasts in broth until tender, about 20 minutes. Remove breasts and set broth aside.
2. Bone and skin breasts.
3. Cut meat into 1/4-inch strips; set aside.
4. Saute onion and garlic in lard until onion is transparent.
5. Add tomato and cook, uncovered, stirring frequently, until mixture is somewhat dry, about 5 minutes.
6. Remove mixture from heat.
7. In food processor, puree chipotle chiles with 1/2 cup reserved chicken broth.
8. Simmer for 15 minutes.
9. Divide chicken strips, radishes, green onions, garbanzo beans, avocados and cheese among 12 warmed soup bowls. Ladle chicken stock into bowls.
10. Serve immediately with lime wedges on the side.
11. Serves 12.

chicken breasts, chicken broth, onion, clove garlic, lard, tomato, radishes, green onions, garbanzo beans, avocados, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687872 (may not work)