Chicken Avocado Soup
The shredded chicken perfectly compliments the smoothness of the avocado in this wonderfully filling soup.
Servings: 4 bowls
Ingredients
2 chicken breasts
3 teaspoons olive oil, divided
salt & 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
Instructions
- 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° F. Shred chicken and cover with foil to keep warm, then set aside.
- In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
- Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes. READ MORE
0 Response to "Chicken Avocado Soup"
Post a Comment