Chicken Avocado Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 cups low sodium chicken broth
• 1 fresh jalapeno, seeded (optional, could use red or green bell pepper) (optional)
• 2 boneless skinless chicken breasts
• 1 avocado
• 3 spring onions, finely sliced (scallions)
• 1 (14 ounce) can chickpeas
• 1/4 teaspoon garlic powder
• salt
• 1/8 teaspoon black pepper, ground (i also use pepper instead)
• tabasco sauce (dash) (optional)
• 1 small spring onion, sliced thinly

Recipe

• 1 put chicken stock in stock pot. add jalapeno and bring to boil. add chicken breasts. lower heat and simmer for 9 minutes, making sure the chicken is cooked through.
• 2 lift chicken out of broth with slotted spoon. let cool and shred chicken using a fork pulling apart pieces. set aside.
• 3 pour chicken stock in food processor or blender making sure the jalapeno is in with broth. process until smooth and return to pot.
• 4 cut avocado in half, removing the pit, slicing the avocado into 1/4 inch slices. add to stock along with spring onion and chick peas.
• 5 return shredded chicken to pot adding salt and pepper and other optional ingredients to taste. warm gently not disturbing avocado.
• 6 after soup is heated, put into warm bowls adding tabasco and pepper and a few extra spring onions to top.