Monday, March 18, 2013

Chicken Chile Avocado Soup

Okay, so I've been posting a few...less than lately.  I thought it was time to remedy that and give y'all something good to eat.  It's already plenty warm here in AZ, but for many of you the weather is still cold enough for soup.  You're probably tired of the heavy fall and winter fare, so here's something that's light and fresh but will still warm your soul.


2 boneless/skinless chicken breasts
1 small onion, chopped
2 Tbsp. olive oil
6 cups low-sodium chicken broth
1 (15 oz) can great northern beans, rinsed and drained
1 (7 oz) can diced green chiles
1/2 tsp. cumin
salt & pepper, to taste
juice of 1 lime
1/4 cup chopped fresh cilantro
2 avocados, sliced
crushed tortilla chips, optional

Heat olive oil in a large pot over med-high heat.  Add chicken breasts and onions; cook chicken until browned on both sides and onions begin to soften.  Add chicken broth, beans, chiles, and cumin.  Bring to a boil; reduce heat, cover, and simmer for 20 minutes.  Remove the chicken and shred; return to pot with lime juice and cilantro.  Season with salt and pepper.  Serve with crushed tortilla chips and sliced avocado.

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