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Chicken Avocado Soup

Ingredients


1 - 2 chicken breasts

2 - 3 teaspoons olive oil, divided

3 - salt & freshly ground pepper to taste

4 - 1 1/2 cups green onions, finely chopped, divided

5 - 1 teaspoon minced garlic

6 - 1 tomato, diced

7 - 3 - 14.5oz cans chicken broth

8 - 1/8 teaspoon cumin

9 - 1 teaspoon coarse kosher salt

10 - 2 avocados, diced

11 - 1/2 cup cilantro, finely chopped

12 - lime wedges


Instructions


1 - 1. Season chicken with salt and pepper.


2 - In a large skillet over medium-high, heat 1 teaspoon of the olive oil.


3 - Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F.


4 - Shred chicken and cover with foil to keep warm, then set aside.


5 - In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.


6 - Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.


7 - Add diced tomato; Sauté 1 minute, until soft.


8 - Add chicken broth, cumin, and salt to pot.


9 - Stir well and bring to a boil.


10 - Cover pot and simmer on low for 15 to 20 minutes.


11 - Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl.


12 - Serve each bowl with a lime wedge.