Creamy Mexican Avocado soup with Chicken
4 servings
Ingredients:
2 chicken breasts, poached or grilled
for the soup:
3 ripe avocados
juice of one lime
1/4 cup chopped cilantro
1/2 small onion, chopped
1/2 cup heavy cream
1 1/2 cups chicken stock
1/4 tsp hot chili flakes
salt and pepper to taste
Preparation Method:
1. Peel and pit avocados. place all ingredients except chicken breasts in blender jar.
2. Blend till smooth. pour into pan and heat on medium heat until just bubbling.
3. Chop chicken breasts and add to soup, heat through.
4. Adjust salt if needed and maybe a bit more lime juice.
5. For additional flavor, top with shredded marble cheddar cheese and toasted pumpkin seeds. 4 servings
Carbs: approx 8
