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Mexican Chipotle Chile Soup

6 1/4 cups of chicken bouillon
2 - 3 garlic cloves, chopped finely
1 - 2 chipotle chiles, cut into very thin strips
1 avocado
lime or lemon juice, for tossing
3 - 5 scallions, thinly sliced
12 - 14 ounces of cooked chicken breast meat, torn, or cut into shreds or thin strips
2 tablespoons of chopped cilantro

To serve
1 lime, cut into wedges
a handful of tortilla chips, optional

Place the bouillon in a large pan, with the garlic and the chipotle chiles and bring to a boil.

Meanwhile, cut the avocado in half around the pit. Twist apart, then remove the pit with a knife. Carefully peel away the skin, dice the flesh, and toss it gently in lime or lemon juice to prevent discoloration.

Arrange the scallions chicken, avocado, and cilantro in the base of 4 soup bowls or in a large serving bowl.
Ladle the hot bouillon over the ingredients in the dish and serve with wedges of lime and a handful of tortilla chips, if using. Serves 4
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