Chicken Avocado Soup

• Gluten free
• Paleo

• Meat

  • 2 Chicken breasts

• Produce

  • 2 Avocados
  • 1/2 cup Cilantro
  • 1 tsp Garlic
  • 1 1/2 cups Green onions
  • 1 Lime, wedges
  • 1 Tomato

• Canned Goods

  • 3 14.5oz cans Chicken broth

• Baking & Spices

  • 1 tsp Kosher salt, coarse
  • 1 Salt & freshly-ground pepper

• Oils & Vinegars

  • 3 tsp Olive oil

• Nuts & Seeds

  • 1/8 tsp Cumin

Found on mamamiss.com

Description

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

Directions

• 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.
• Add diced tomato; Sauté 1 minute, until soft.
• Add chicken broth, cumin, and salt to pot.
• Stir well and bring to a boil.
• Cover pot and simmer on low for 15 to 20 minutes.
• Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.

Nutrition