It's been awhile. I know, I know. Life has gotten the best of me. Occasionally I find a good fifteen minutes to make the effort right away, especially when I have request...like for this yummy recipe. I found this yummy recipe on one of my favorite sites Skinnytaste.com, but have adjusted it here & there to make it much easier. Here's the basic recipe w/ my input in blue:
Chicken and Avocado Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 bowl • Old Points: 5 pts • Points+: 7 pts
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g
- 5 cups chicken broth (I use about 3 cans of low/no sodium & fat free broth)
- 2 cups shredded chicken breast (about two or three whole breast)
- 1 tomato, diced
- 2 cloves garlic, minced
- 1-1/2 cups scallions, chopped fine (if no scallions, I've used half an onion chopped)
- 2 ripe avocados, diced
- 1/2 cup cilantro, chopped fine
- 4 lime wedges
- 2 tsp olive oil
- salt + fresh pepper to taste
- pinch cumin
- pinch chipotle chile powder or red pepper flakes (optional)
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions( onions), and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.
My Notes:
First off, I never have chicken shredded in time. So the very first thing I do is grab two or three chicken breast (thawed), put them in a pot with the required chicken broth, and add one more can of water. I bring it to a boil and once at a boil, I cover the pan & lower the temp to a simmer. Let the chicken cook for 15-20 minutes. Make sure that once it boils to lower the temp right away! If you don't, the liquid will evaporate.
While the chicken is cooking, I saute my onions & garlic for 2 minutes. Then I add chopped fresh tomatos to saute another 2 minutes. Then I remove it off the burner so they don't over cook. I chop up my cilanto & avocado to set aside.
Once your chicken is cooked, remove the chicken breast and shred it with a fork. Once shredded, place the chicken back in the pot. Add your cumin, salt & pepper, and chile powder/red pepper flakes. Mix to dissolve. Then add your cilantro and avocado. Cover and simmer on real low for 20 minutes. While simmering, I make some jasmine rice and cut up limes for garnish.
When soup is done simmering, just ladle in a bowl. Garnish with a lil' cilantro. I usually put my rice & lime on a small side plate. Viola! You got an easy, simple healthy soup. My family LOVES it!
Let me know when you make it & how you like it! I think I make more of the effort to post recipes when I know people actually use them & like them! Enjoy!
