Chicken Avocado Soup

How to cook Chicken Avocado Soup?

Chicken Avocado Soup is a spicy and light Mexican soup. Chicken soup is hot Jalapeno pepper, aromatic spices and tender avocado. Take only ripe avocado! Light soup in any weather and at least for every day. It may seem very spicy to you, soften the spicy with sour cream! Corn chips nachos are perfect for this soup.

Recipe type: Soups

Recipe type: Mexican

Yield: 4-6

Prep time: 23 mins

Cook time: 35 mins

Total time: 58 mins

Ingredients:

Ground cumin — ½ teaspoon

Spring onion — bunch

Garlic — 4-5 cloves

Coriander leaves-a bunch

Jalapeno — 1 piece

Chicken breasts — 1 ½ pieces (340 grams)

Cherry tomatoes — 6 pieces

Frying oil

Salt and pepper to taste

Broth — 1 liter (you can use cubes or concentrated)

Lime — 1 piece

Avocado — 1 piece

Directions:

1. Peel the garlic and finely chop it.

2. Jalapeno, spring onion, coriander leaves finely chopped.

3. Cut the tomatoes into 4 parts. Remove the seeds.

4. Cut the breasts into large pieces.

5. Heat the frying oil in a saucepan.

6. Add spring onions, garlic and jalapeno to the pan. Reduce the heat to medium.

7. Add the broth, tomatoes, salt and pepper to taste, ground cumin and chicken breasts.

8. Cover the pot with a lid. Cook for 15 minutes.

9. Pull the chicken out of the soup and divide it into small fibrous pieces. Watch out for hot meat!

10. We send the chicken back to the pan. Cook for 5 minutes.

11. Add coriander leaves.

12. Squeeze the juice of one lime directly into the pan.

13. Remove from the heat and let stand for 5 minutes.

Serving: Serve the soup hot! Add sliced avocado!

Bon Appetit!