If you had told me that in the middle of May I would be craving soup, I would have told you that you were crazy! But, it has been absolutely beautiful here in New Orleans. Last night was so chilly that we had to wear sweatshirts when we walked in the park. It was the perfect night for a tasty but light bowl of some yummy goodness.
This soup was just fabulous! It was light and brothy, but with the addition of some cooked brown rice, it was hearty enough for a main meal. For a little extra flavor, I added more than just a pinch of chipotle chili powder. It might be my very favorite spice in our cupboard. It is perfectly spicy but also very smoky!!! Use it with caution though because it packs a punch.
|Photo Courtesy of Skinny Taste|
5 cups chicken broth
2 cups shredded chicken breast (Think rotisserie chicken - Easy button)
1 tomato, diced
2 cloves garlic, minced
1-1/2 cups scallions, chopped fine
2 ripe hass avocados, diced
1/2 cup cilantro, chopped fine
4 lime wedges
2 tsp olive oil
salt + fresh pepper to taste
pinch (or several!) chipotle chile powder (optional)
Cooked Rice (optional)
In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sautéabout 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.
I hope you've been enjoying the pretty weather! I think we might have gotten the last of ours until October. We appreciated every minute of it!