Chicken Avocado Soup

1. Heat the oil in a large saucepan and sautee the onions and garlic for 1 minute. Carefully add the broth, oregano and the chicken. Bring to a boil, then turn down to a simmer for 1 hour.

2. Remove the chicken from the pot and use 2 forks to shred it. Return the shredded chicken back to the pot. Add the salt.

3. Chop the cilantro, tomato and avocado and add to soup. Let sit for 10 minutes before serving.

4. Serve your delicious Chicken Avocado Soup in bowls. Offer lime halves, if you like, so that each diner can squeeze juice to taste into their portions.

Variations on Chicken Avocado Soup

• 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.

Edited by Robin Grose