Let me start by saying – I am not a food blogger! This is actually my very first food post. I have to give major props to my friends who share recipes all the time because cooking is hard enough but you guys take the time to photograph it beautifully as well! (Sorry this photo is from my iPhone – I was in a hurry!) I’ve been asked so many times lately if I’d share the Chicken Avocado Soup recipe I posted a picture of a few weeks ago. This is my FAVORITE soup of all time. Before I moved to Houston, I actually wouldn’t eat avocado but now I can’t get enough. I even eat this soup in the middle of July – it’s that good. It’s simple enough to make and I almost always have all the ingredients on hand so I can throw it together quickly. To make it even quicker, you can use leftover rotisserie chicken like we did last week. It’s basically a spicy chicken soup over avocado. I originally had this at a restaurant here in Houston and they had potato and rice in it. I’ll share the basic recipe and you can add any extras you want. Let me know if you try it out!
- 1 lb Chicken
- 2 Small Tomatoes (cut/seeded fresh tomato or canned diced tomatoes)
- Olive Oil
- 1-2 Jalapeños (seeded if you don't want it too spicy)
- 2 Cloves Garlic
- 60 oz Chicken Broth
- 1 Bunch Chopped Green Onion (usually about 1/2 cup)
- Salt and Pepper
- 1 tsp Cumin (can also use Taco Seasoning)
- 2-3 Avocados (peeled and sliced)
- Lime Juice (2-3 limes)
- Heat a little olive oil in a large pot and add the Jalapeños. After about 1 minute add the garlic and green onion for another minute.
- Add chicken broth, tomatoes, and spices (Cumin or Taco Seasoning and Salt/Pepper to taste)
- Add the chicken and bring to a boil. Reduce heat and let simmer. *If using raw chicken: let cook 10-15 minutes until no longer pink. Remove chicken and shred on cutting board then return to soup.
- Add lime juice and cilantro before serving.
- Put sliced avocado in a bowl and spoon soup over.
This makes about 6 servings. I've even added a bit of water to leftovers to make it go farther. Optional: Serve with tortilla chips and cheese.