Super Soup

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Now that the temperature is starting to drop and I find myself bundling up more, I have been craving soup. The wonderful thing about soup is that it literally warms you from the inside out. You really cannot go wrong with a good bowl of soup, pair it with a panini (gluten free and no cheese for me!) and you have the perfect lunch!

My guilty pleasure is Pinterest, I pin a ton of different things, and one of the recipes I found was for Chicken Avocado Soup. Yum yum! First off, avocado is a personal favorite for me, and its good for you, its a super food! Plus, it is such a strange food, it’s creamy and green…yet so good! So pairing up a warm soup with fresh avocado can’t be beat! The entire cooking process was easy to do, and made the kitchen smell wonderful, and most importantly, the soup was delicious. Definitely a winner in my book, also it photographed so well, there is nothing better than pretty food that tastes just as good. Talk about instagram worthy!

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I’ve copied the recipe from Mama Miss’s blog. This soup will brighten any chilly day!

Chicken Avocado Soup

serving size: 4 bowls

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

Instructions

    1. 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.
    2. In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
    3. Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
    4. Add diced tomato; Sauté 1 minute, until soft.
    5. Add chicken broth, cumin, and salt to pot.
    6. Stir well and bring to a boil.
    7. 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.
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