Mexican Chicken & Avocado Soup
so yummy
Ingredients
- 1 cup shredded chicken reserved
- 1 cup cooked rice reserved
- 1 tbsp olive or avocado oil
- 16 oz fresh pico found in the produce/deli counter
- 2 garlic cloves minced
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 32 oz chicken broth
- 1 avocado sliced
- 1 lime cut in wedges
Instructions
- Grab your fav heavy bottom pot, I use my trusty Dutch oven and put glug of olive or avocado oil (about a tablespoon) as that heats grab a cup of rice (brown, white, basmati, califlower, whatever you have and like to use) get that cooking. or toatally leave it out if you prefer, it's still great without the rice. Next open a container of Pico de Gallo (from the produce section in the grocery store) toss that in your Dutch oven, it's the greatest short cut (diced onions, peppers, & tomatoes all ready for you!) along with a couple of cloves of minced garlic. Add 2 teaspoons of cumin, a teaspoon of salt & chili powder.Let that cook for about 5-7 mins. Add 32 oz box of chicken broth. While that is cooking shred some chicken (leftover works great or from the deli section of the grocery you’ll need about 1 cup, more if you like lots of meat!) Toss that in the soup along with the cooked rice and simmer on med/low for about 10-15 mins to let all the flavors meld together.Dip out soup top with sliced avacado and a wedge of fresh lime juice.YUMMY!!!!