So, I LOVE me some avocado, almost as much as cotton candy…well almost ;)
This chicken avocado soup recipe is so very yummy. It’s also light, low calorie, and the huge chunks of avocado just melt in your mouth as you eat it – oh Y.U.M.
The shredded chicken perfectly compliments the smoothness of the avocado in this wonderfully filling soup.
Ingredients
Instructions
- 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.
Notes
adapted from skinnytaste
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© Mama Miss. All images & content are copyright protected. If you want to republish this recipe or tutorial, please re-write it in your own words and link back to this post. Copying my post partially, or fully, is strictly prohibited.
xx ♥ m
Looking for more avocado? Make sure you check out these…
Pumpkin Tortilla Soup
edible fun: The Beach
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Hey, I just wanted to let you know that someone is using your recipe and picture and it passing it off as hers. http://thelifeofvida.blogspot.com/2013/10/fall-soup-weather.html
Loved this soup, by the way!
awww thanks – it is super chilly & definitely soup weather over here – I need to make some more stat!! And BTW, thanks for the heads up Leah! Love that you were looking out for me!! I love my readers – every single one of ya :) xx M