Chicken Avocado Soup
Ingredients
The soup
-
1½
lbs
boneless skinless chicken breasts or shredded rotisserie chicken
-
1
Tbsp
olive oil
-
1¼
cups
chopped green onions
-
2
units
jalapeños
-
3
cloves
garlic
-
4
cans (14.5 oz)
low-sodium chicken broth
-
2
units
Roma tomatoes
-
½
tsp
ground cumin
-
to taste
salt and black pepper
-
⅓
cup
chopped cilantro
-
3
Tbsp
fresh lime juice
-
3
medium
avocados
Optional toppings
-
to serve
tortilla chips
-
to serve
Monterrey jack cheese
-
to serve
sour cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add green onions and jalapeños, sauté for about 2 minutes, then add garlic and sauté for an additional 30 seconds.
- Pour in chicken broth, add tomatoes and cumin, season with salt and pepper, and add chicken breasts if using raw chicken.
- Bring the mixture to a boil, then reduce heat to medium, cover, and simmer for 10 to 15 minutes until chicken is cooked through.
- Remove chicken, let it rest for 5 minutes, then shred and return to the pot.
- Stir in cilantro and lime juice, and add rotisserie chicken if using.
- Add avocados just before serving, or to individual bowls.
Nutrition Facts (estimated)
Servings
6 servings
Calories
373
Total fat
20g
Total carbohydrates
13g
Total protein
29g
Sodium
728mg
Cholesterol
73mg
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