Recipe Week: Chicken Avocado Soup

This is one of my recent favorites from Skinnytaste.com.  I am a sucker for things including avocados and lime and to my great delight my chicken apparently love plain chicken the best.  This keeps us all happy.  Brent and I had the full deal and the kids mostly just ate the chicken.  



Chicken and Avocado Soup
Adapted slightly from 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 admittedly used bouillon)
• 2 cups shredded chicken breast --- I boiled mine in the broth for 20 minutes and then took it out and shredded it as I rarely have any pre-cooked chicken available - it was about two breasts.
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine ( I used the green onions from my garden courtesy of my Mom's walking Egyptian onions)
• 2 ripe hass avocados, diced
• 1/2 cup cilantro, chopped fine (Optional - I omitted it as always)
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (optional - I added a pretty hefty pinch)

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté 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.  (If you don't have pre-cooked chicken, your chicken would be in the pot for this time as well and then removed to shred.)

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge or do what we do and squeeze at least one wedge of lime over each portions-- maybe more as we love limes.


Light, delicious and both kids and parents were pleased.  That makes it a winner and another of my Skinnytaste favorites.