7 cups chicken stock
1 cup whole grain sorghum
1 tablespoon olive oil
1 leek, thinly sliced
2/3 lb chicken, cubed
1 medium carrot, sliced
1/2 red pepper, sliced
1 tomato, chopped
2 chipotle chili peppers in Adobo sauce, chopped
Salt and pepper to taste
2 avocados, sliced
4 tablespoons grated cheddar cheese, optional
1/4 cup cilantro, chopped

In a medium pot bring chicken stock to a boil. Add sorghum, reduce heat and simmer.

Heat olive oil in a frying pan, add chopped leek and cook until translucent. Remove from heat and add to pot with stock. Add chicken cubes to frying pan and saute until cooked through. Remove from heat and add to pot with stock along with carrot, red pepper, tomato, chipotle peppers and salt and pepper. Simmer for approx. 1 hour. Sorghum grain should be soft. Remove soup from heat and allow to cool for a few minutes.

Ladle into bowls and top with avocado, cheese and cilantro.