Chicken Avocado Soup

Name: Chicken Avocado Soup
Ingredients: 6 cups low sodium chicken broth; 1 fresh jalapeno, seeded (optional, could use red or green bell pepper) (optional); 2 boneless skinless chicken breasts; 1 avocado; 3 spring onions, finely sliced (scallions); 1 (14 ounce) can chickpeas; 1/4 teaspoon garlic powder; salt; Additions to top of soup; 1/8 teaspoon black pepper, ground (I also use white pepper instead); Tabasco sauce (dash) (optional); 1 small spring onion, sliced thinly

12 ingredients

6 steps

Ingredients

6 cups low sodium chicken broth
1 fresh jalapeno, seeded (optional, could use red or green bell pepper) (optional)
2 boneless skinless chicken breasts
1 avocado
3 spring onions, finely sliced (scallions)
1 (14 ounce) can chickpeas
1/4 teaspoon garlic powder
salt
Additions to top of soup
1/8 teaspoon black pepper, ground (I also use white pepper instead)
Tabasco sauce (dash) (optional)
1 small spring onion, sliced thinly

Directions

1

Put chicken stock in stock pot. Add jalapeno and bring to boil. Add chicken breasts. Lower heat and simmer for 9 minutes, making sure the chicken is cooked through.
2

Lift chicken out of broth with slotted spoon. Let cool and shred chicken using a fork pulling apart pieces. Set aside.
3

Pour chicken stock in food processor or blender making sure the jalapeno is in with broth. Process until smooth and return to pot.
4

Cut avocado in half, removing the pit, slicing the avocado into 1/4 inch slices. Add to stock along with spring onion and chick peas.
5

Return shredded chicken to pot adding salt and pepper and other optional ingredients to taste. Warm gently not disturbing avocado.
6

After soup is heated, put into warm bowls adding Tabasco and white pepper and a few extra spring onions to top.