Well this one was a surprise! Bob was the one that found it, said it sounded good and I should make it. I looked at the list of ingredients and was surprised and really wasn't sure he'd like it but it was a BIG hit. It's a quick and easy recipe.
Chicken Avocado Soup
1 1/2 lbs boneless chicken breasts or 3 c shredded rotisserie chicken
1 Tbsp olive oil
1 bunch chopped green onions (roughly 1 1/4 c)
2 jalapenos, seeded and minced
3 cloves garlic, minced
4 14.5 oz cans low sodium chicken broth
1 14.5 oz can fire roasted diced tomatoes
1/2 tsp ground cumin
salt & pepper
1/3 c chopped cilantro
juice of a lime
3 medium avocados, diced
for serving - tortilla chips, shredded monterey jack cheese, sour cream
In a large pot heat the olive oil over medium heat. Once hot add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
Add chicken broth, tomatoes, cumin, salt and pepper to taste and chicken breasts. If using rotisserie chicken add at the end. Bring mixture to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through (10-15 minutes).
Reduce heat, remove chicken from broth and shred; return to soup. Stir in cilantro and lime juice (and rotisserie chicken if using).
Add avocados to soup just before serving or to individual bowls. Serve with chips, cheese, and sour cream if desired.
from Cooking Classy
