Perfect for a busy weeknight, this fast and easy soup will warm you up in less than 20 minutes. We use store-bought rotisserie chicken and tortilla chips when time is short and tummies are growling. Chipotle chiles are jalapeños that have been smoked and then drenched in a tomatoey sauce. Look for them in a small can on the Mexican aisle at the grocery store. Freeze the leftover chipotles in an ice cube tray and then transfer to a freezer bag to use the next time (and there will be a next time) you want to spice up your taste buds.Serves 6

6 cups chicken stock
4 cloves garlic, peeled and sliced thinly
1-2 canned chipotle chiles in adobo sauce (to taste)
1/2 teaspoon freshly ground black pepper
2 15 oz (425 g) can garbanzo beans, drained
3 cups chicken, shredded into bite-size pieces
1/4 cup chopped cilantro
1 avocado, peeled, pitted and diced
Crispy Tortilla Strips
1 lime cut into wedges

Combine the chicken stock, garlic, chiles and pepper in a large pot and bring to a boil over medium high heat. Lower the heat to low and simmer for 15 minutes to allow the flavors to blend. Add the garbanzo beans and chicken and season if necessary with salt.
Divide among 6 soup bowls. Garnish with the cilantro, avocado and crispy tortilla strips and serve hot with wedges of lime on the side.