Chicken Avocado Soup

It’s sweater weather, and recently I have found time to cook up a few of my favorite soups. My love of avocados combined with a desire for the goodness of warm meals once the weather turns cold makes this recipe a winner. It is also a low carb recipe.

If you are feeling creative, you can add cheese, sour cream, or chips for those want more than the basic recipe. I often combine this with a salad, and I enjoy keeping the leftovers for repeat meals. Soup is one leftover that keeps well, and I don’t mind eating multiple times a week.

Chicken Avocado Soup serving size: 4 bowls The shredded chicken perfectly complements the smoothness of the avocado in this wonderfully filling soup.

Ingredients:

• 2 chicken breasts • 3 teaspoons olive oil, divided • Salt & freshly ground pepper to taste • 1 ½ cups green onions, finely chopped, divided • 1 teaspoon minced garlic • 1 tomato, diced • 3-14.5 oz chicken broth • 1/8 teaspoon cumin • 1 teaspoon coarse salt • 2 avocados, diced • ½ cup cilantro, finely chopped • Lime wedges

Instructions: 1.) Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165 degrees F. Shred chicken and cover with foil to keep warm, then set 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.) Layer in separate bowls; fill each bown with shredded chicken, diced avocado, chopped green onions (from the remaining ½ cup), and cilantro. Next ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.