There’s just no easy way to photograph soup in my opinion. All the good stuff normally sinks to the bottom and it’s a tough dish to “capture”. This was my best attempt at a delicious chicken avocado soup. It’s a perfect fall dish to make one night and then have leftovers throughout the week or extras to freeze. I even earned the seal of approval from B ( aka: it’s man approved).
Chicken Avocado Soup
via mamma miss
2 chicken breasts, cooked and shredded
2 tsp. olive oil
salt & pepper, to taste
1 1/2 c. green onion, finely chipped and divided
1 tsp. minced garlic
1 tomato, diced
3- 14.5 oz. cans of chicken broth
1/8 tsp. cumin
1 tsp. kosher salt
2 avocados, diced
1/2 c. cilantro, finely chopped
Anytime a recipe calls for cooked & shredded chicken I always boil it in water for 18-20 minutes depending on the size of chicken pieces and then shred it. If you’re in a time crunch or don’t feel like doing all that, save yourself the trouble and pick up a rotisserie chicken. Just shred and add!
In a dutch oven or equivalent, heat the 2 tsp of olive oil over medium heat until hot. Next, add 1 cup of chopped onions and minced garlic. Saute for about two minutes. Add the diced tomato and saute one more minute. Add chicken broth, cumin and salt to the pot. Stir well and bring to a boil. Cover the pot and simmer on low for 15-20 minutes.
Layering in separate bowls, fill each bowl with shredded chicken diced avocado, chopped green onions (from the remaining 1/2 cup) and cilantro. Lastly, scoop the chicken broth into the bowls and enjoy!