Who doesn't love avocados? Okay, lots of people (my kids included), but I REALLY love them. When I've got them, I go crazy and add them to EVERYTHING: sandwiches, salads, tacos, casseroles, pancakes (hehe, just kidding on that last one, but you get the point). I was super excited when I saw this tasty looking soup on Pinterest and couldn't wait to try it. I'm pleased to say that it was as good as I imagined AND bonus - my kids ate it...even though it was green. I made a few substitutions to the recipe below. I left out the black beans because I didn't have any, but they will definitely make it into the soup next time. I also used a pint of my home canned chicken which made this meal come together even faster because I didn't have to wait for it to cook. So if you're a fan of avocados (and maybe even if you're not), give this soup a try. You won't be disappointed.
CHICKEN and AVOCADO TORTILLA SOUP
1 lb boneless skinless chicken breasts, chopped into pieces
1 Tbsp vegetable oil
1 cup chopped green onions
1 jalapeño, finely chopped
2 cloves garlic, minced
32 oz carton chicken broth
1 cup frozen corn
1 can black beans, drained and rinsed
1 tsp ground cumin
1/2 tsp kosher salt or to taste
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
2 large avocados, pits removed, scooped out of the shell
1 Roma tomato, diced (or you could top with salsa)
Tortilla chips, monterey jack cheese, sour cream for serving (optional)
Heat oil in a large sauce pot over medium heat. Add the onions, jalapeño and garlic. Saute about 2 minutes until the onion has started to soften. Add in the chicken breasts, cumin, and chicken broth. Let chicken simmer until cooked through (10-15 minutes depending on how thick the pieces of chicken were). Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle. In a glass blender jar, puree the cilantro and 1 ½ of the avocados with a portion of the broth until creamy. Add the rest of the broth and pulse a few times to combine. VERY IMPORTANT:REMOVE THE STOPPER FROM THE BLENDER LID AND COVER THE LID WITH A KITCHEN TOWEL AND HOLD IT DOWN FIRMLY. IF YOU LEAVE THE STOPPER IN AND THE LIQUID IS TOO HOT, PRESSURE CAN BUILD UP AND THE CONTENTS OF THE BLENDER COULD BLOW THE LID OFF. Season to taste with salt and pepper. Add the broth back to the pot. Stir in the chicken, corn, black beans and lime juice and heat through. Top with the remaining chopped avocado, tortilla chips, cheese, salsa or fresh tomato.
Recipe inspired by TipHero.
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