|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 8g||30%|
|Total Sugars 4g|
|Vitamin C 25mg||123%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A lightly flavored chicken broth with chunks of avocado, tomato and onion, Chicken Avocado Soup is the perfect springtime or summer entree. In Mexico, chicken soups such as this one are eaten year-round in small portions as a first course or in large bowls as the main dish of a meal, with fresh lime juice squeezed into the broth right before eating. The shredded chicken adds a hearty texture to this otherwise very light soup that is easily made in one pot.
1 tablespoon vegetable oil
1 small onion, chopped
3 cloves garlic, peeled and chopped
6 cups chicken broth
1 tablespoon dried oregano
3 boneless skinless chicken breasts
1/4 cup cilantro leaves
3 medium tomatoes
2 medium avocados
Lime halves, optional
Gather the ingredients.
Heat oil in a large saucepan and sauté onions and garlic for 1 minute.
Carefully add broth, oregano, and chicken.
Bring to a boil, then turn down to a simmer for 1 hour.
Remove chicken from pot and use two forks to shred it.
Return shredded chicken back to pot. Add salt, to taste.
Chop cilantro, tomato, and avocado and add to soup. Let sit for 10 minutes before serving.
- Don’t hesitate to include other chopped vegetables in your soup, adding them near the end of cooking time. Try fresh or frozen peas, corn kernels, or chopped carrots, celery (leaves and stems), potatoes, leeks, or any variety of summer or winter squash.
- Add a spoonful of cooked rice or pasta to each bowl of soup. (This is a one good use for those leftover items.)
- Boil 2 or 3 eggs. Peel and chop them, then add a little egg to each bowl when serving.
- Garnish your soup with chopped chives or green onion- or sprinkle a small amount of diced fresh jalapeno or serrano pepper over each portion, if you prefer a spicy soup.