After making a simple yet delicious roast chicken, I had a ton of leftovers. Rather than just eat chicken salad for a couple days, I perused my cookbooks for something new to try. While looking through Tyler Florence's Eat This Book: Cooking With Global Fresh Flavors, I found the perfect recipe for a spicy chicken broth. It's served over cooked shredded chicken and accompanied by sliced avocado, just-fried tortillas, and cilantro. The broth is pretty spicy, so if you need to cut the heat, add a dollop of sour cream or crème fraiche. This exceptionally fresh-flavored soup is easy to throw together for a cool Autumn night. Ready to heat up your kitchen? Keep reading for the recipe.
After making a simple yet delicious roast chicken, I had a ton of leftovers.