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Chicken And Avocado Soup
This is my new go-to recipe...it's healthy, easy and delicious!
Prep Time: 00:20
Cook Time: 00:30
4 chicken breasts
4 tablespoons olive oil (or more if desired for cooking chicken), divided
kosher salt and freshly ground pepper to taste
3 cups green onions, finely chopped, divided
2 teaspoons minced garlic
2 tomatoes, diced
1 can rotel diced tomatoes & green chiles
6 cups chicken broth
1/2 teaspoon cumin
2 teaspoons kosher salt
3 - 4 ripe avocados, diced
1 cup cilantro, finely chopped
1Generously season chicken with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add chicken to the heated skillet and lower temperature to medium. Sauté on on one side, turn chicken and cover pan. Cook until chicken is cooked through. Shred chicken and cover with foil to keep warm, set aside.
2In a dutch oven, heat the remaining olive oil over medium heat until hot.
3Add 2 cups chopped green onion and minced garlic to pot. Sauté for about 2 minutes. Add diced tomato and sauté for another minute, then add Rotel. Add chicken broth, cumin and salt to pot.
4Stir well and bring to a boil. Cover pot and simmer on low for 15 minutes.
5Layering in separate bowls - fill each bowl with shredded chicken, diced avocado, chopped green onion and cilantro. Ladle warm chicken broth into each bowl over chicken mixture. Serve with lime wedges.
This soup is warm and comforting!
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