Chicken and Avocado Soup

Shannon and I decided to have another dinner party, and this time we were both feeling avocado-y and soup-y so we decided to combine the two. We knew we'd be tight on time, so this recipe was perfect. We paired it with a platter of veggie nachos (with some salsa available).

Thus, Chicken and Avocado Soup.

• 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)

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sautéabout 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 15-20 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.


My comments;
It wasn't phenomenal, but it was definitely good enough that I would try it again and hopefully tweak some bits to make it better in the future. Also, we decided to forgo the chipotle/chile powder. Overall, a delicious meal.