Chicken Avocado Soup


Rotisserie chicken (or two 2 chicken breasts cooked and shredded )
3 teaspoons olive oil, divided
salt and freshly ground pepper to taste
1 1/2 cups green onions, finely chopped, divided
1 teaspoon minced garlic
1 tomato, diced
3 - 14.5oz cans chicken broth
1/8 teaspoon cumin
1 teaspoon coarse kosher salt
2 avocados, diced
1/2 cup cilantro, finely chopped
lime wedges

  1. Shred rotisserie chicken and set meat aside 
  2. In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
  3. Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
  4. Add diced tomato; Sauté 1 minute, until soft.
  5. Add chicken broth, cumin, and salt to pot.
  6. Stir well and bring to a boil.
  7. Cover pot and simmer on low for 15 to 20 minutes.
  8. 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. Serve each bowl with a lime wedge.

    I found this recipe on Pinterest, it is not my recipe. I just copied and pasted from mamamiss.com, the only thing i changed was using a rotisserie chicken for the meat instead of cooking the chicken breasts. This recipe is my new favorite it so delicious i didn't need to change a thing! I had to share it with my readers, i hope you all enjoy this soup as much as i do ! 


1 comment:

  1. Mmm. This looks like a delicious way to wrap up winter -- I hope anyway. x


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