Chicken Avocado Soup {Paleo}

By 6:30 last night, I had already been cooking for two and a half hours.  I’d made a Buffalo chicken spaghetti squash egg bake, roasted Brussels sprouts and salmon sweet potato cakes, but I hadn’t yet started dinner.  This isn’t unusual.  I often spend 2-4 hours in the kitchen on Sundays, cooking and preparing my meals for the week.  I actually enjoy it, and it means that I have less to worry about throughout the week.  Plus, it’s easy to eat healthy when you always have a healthy meal on hand ready to heat up.

As I thought about starting dinner, I realized my chicken avocado soup would really be best enjoyed by four.  So I called up my mom to see if I could tempt them to come over for dinner… and it worked!  That’s the wonderful thing about having family close by, if you find on a whim that you need help eating supper, they’re only a quick phone all away!

Chicken Avocado Soup

Adapted from Mama Miss

This soup is simple, but wonderfully filling!  I recommend it served with crispy baked plantain chips for dipping!

Ingredients:

• 2 large chicken breasts
• 2 Tbsp olive oil, divided
• 3 scallions, finely chopped
• 3 cloves teaspoon minced garlic
• 2 fresh tomatoes, diced
• 5 cups chicken broth
• 1 tsp cumin
• 1 teaspoon coarse salt
• 2 avocados, diced
• Salt and pepper, to taste

Instructions:

1. Season chicken with salt and pepper.  In a large skillet over medium-high, heat 1 tbsp of the olive oil.  Add chicken to the heated skillet and lower temperature to medium and cook until chicken is cooked through, flipping once.  Shred chicken and and set aside.
2. In a dutch oven or large pan, heat the remaining tablespoon of oil over medium heat until hot.  Add the chopped scallions and minced garlic to and sauté about 2 minutes.
3. Add diced tomato and sauté 1 minute, until soft.  Add chicken broth, cumin and salt to pot.  Stir well and bring to a boil.  Cover pot and simmer on low for 15 to 20 minutes.  
4. Fill four bowls with shredded chicken and diced avocado.  Next, ladle the chicken broth onto the layered chicken in each bowl.  

Serves 4

Lovely served with baked plantain chips for dipping!

Johanna