CHICKEN AND AVOCADO SOUP

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 hass avocados, diced
• 1/3 cup chopped cilantro
• 4 lime wedges
• kosher salt and fresh pepper, to taste
• 1/8 teaspoon cumin
• pinch chipotle chile powder (optional)

DIRECTIONS:

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 chile 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 with a lime wedge.

Variations and Tips:

• If you don’t have shredded chicken, you can cook 2 chicken breasts in the broth until tender, about 15-20 minutes, then shred with a fork (don’t overcook).
• If you prefer dark meat, boneless skinless chicken thighs work great here too.
• To make it spicy, add jalapeno or serrano peppers.
• To pack for work, bring the broth in a thermos or jar with the chicken, and bring the avocado separate, covered with plastic to prevent it from browning. When ready to eat, slice the avocado and add to the soup.