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  • Andrea Tavares

MRS. MARIA’S WEEKLY RECIPE: CHICKEN AND AVOCADO SOUP



Serving: 1 3/4 cups :

297 Cals

31 Protein

14.5 Carbs

14 Fats

Avocados, chicken, scallions and cilantro in a light broth with a touch of lime. If you are an avocado lover like me, you'll love this soup.

INGREDIENTS

· 2 tsp olive oil

· 1-1/2 cups scallions, chopped fine

· 2 cloves garlic, minced

· 1 medium tomato, diced

· 5 cups reduced sodium chicken broth

· 2 cups shredded chicken breast, 12 oz

· 8 ounces from 2 small ripe avocados, diced

· 1/3 cup chopped cilantro

· 4 lime wedges

· kosher salt and fresh pepper, to taste

· 1/8 teaspoon cumin

· pinch chipotle chili powder, optional

INSTRUCTIONS

1. Heat a large pot over medium heat.

2. Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft.

3. Add chicken stock, cumin and chili powder and bring to a boil. Simmer, covered on low for about 15 minutes.

4.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



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