In Orange County, the cold weather ends quickly and so does the opportunity to relax and enjoy a warm soup. Avocados are an excellent source of protein and healthy fats and surprisingly are a great addition to this toasty meal. This soup is great by itself, so we do not recommend pairing it with tortilla chips or white rice as the recipe suggests.
Chicken and avocado soup
SkinnyTaste.com
Ingredients:
5 cups chicken broth
2 cups shredded chicken breast
1 tomato, diced
2 cloves garlic, minced
1-1/2 cups scallions, chopped fine
2 ripe hass avocados, diced
1/2 cup cilantro, chopped fine
4 lime wedges
2 tsp olive oil
salt + fresh pepper to taste
pinch cumin
pinch chipotle chile powder (optional)
Directions:
- In a large pot, heat oil over medium heat.
- Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft.
- Add chicken stock, cumin and chile powder and bring to a boil.
- Simmer, covered on low for about 15 to 20 minutes.
- In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.
- Serve and enjoy!