Avocados, chicken, scallions and cilantro in a light broth with a touch of lime. If you are an avocado lover like me, you'll love this soup. This is easy to prepare, just have all your ingredients diced and chopped before you start. If you don't have shredded chicken, you can cook 2 chicken breast halves in the broth for 15-20 minutes, then shred with a fork (don't overcook). If you prefer dark meat, thighs work great too. Serve tortilla chips or white rice on the side.
In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Saut? about 2 minutes then add tomatoes and saut? another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 154 (47%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 65mg||20 %|
|Sodium 379.2mg||13 %|
|Potassium 1031.7mg||27 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 9.9g|
|Protein 29.7g||42 %|
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Calories per serving: 330
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