I apologize for not updating in a while. Every time I had a few minutes to write up a post, I decided I wanted to read instead. A few weeks ago I checked out a number of books from the library on fibromyalgia. Now that I’ve made peace with my diagnoses, I really wanted to learn more about it; different theories on what causes it, different ways to deal with the symptoms. I’ve learned a lot and hopefully will write up a few blog posts about it.
Until then, here is a recipe that I experimented with last night. I’m actually pretty happy with the way it turned out. I had 3 avocados that needed to be eaten and some cilantro from the farmer’s market. In all, I think it only took me about 30 minutes total to make it. My only regret is not making enough to have leftovers today.
Chicken Avocado Soup
Inspired by multiple versions found all over the internet
1 lb of chicken, cubed into bite sized pieces
2 cloves of garlic, minced
3 green onions, chopped finely
1 cup cherry tomatos, cut in half or smaller
5 cups chicken broth (I only used 4 cups. It really needs at least 5)
1/2 tsp cumin
1/2 tsp chipotle chili powder
salt and pepper
3 avocados, cubed
About 1/4 cup of lime juice (this is a guess. I just used up what I had in the fridge)
About 1/4 cup of cilantro, chopped finely
Heat up some oil in your pan and cook your chicken. My new favorite way is to brown it a bit for a few minutes, then cover it and let it cook for a few minutes more. The total cooking time really depends on the size of your pieces. I know mine cooked in less than 10 minutes. I stuck my thermapen in one of them just to make sure it was cooked. You could just cut one open to check if you don’t have a thermapen. I set the chicken aside once it was done.
In the pot that you’re going to cook your soup in, heat up a little oil (I used olive oil) and saute your green onions and garlic for a minute or two. Add your chopped tomatoes and cook for a few minutes more. Remember to stir it so the garlic doesn’t burn.
Add your chicken broth, cumin, chili powder, salt and pepper. Bring to a boil. Then cover it and let it simmer for about 15-20 minutes.
In the last few minutes of it cooking, I added the cubed pieces of avocado and the cooked chicken. Turn off the heat. Add your lime juice and cilantro.
The finished product. I mixed in the cilantro after I took the picture. I just thought it looked pretty piled on top. Like I said, I’m pretty happy with this one. I think the lime juice was the best part. As you can see, I didn’t have as much broth as I had wanted, which is why I think you should shoot for 5 cups instead of the 4 had. Also you can experiment with shredded chicken instead of cubed. I just knew that shredded chicken would take longer and we were pretty hungry.
Let me know if you give this one a try. This is actually a pretty traditional Mexican soup although everyone has their own version.