This is my first go at participating in A Southern Fairytale’s weekly recipe swap. She’s a Texas gal, so I visit her blog often just to get a taste of the motherland. (Pun intended.)
Anyway, this is a recipe for Chicken Avocado Soup. I can’t remember where I stumbled across this one, but my husband, surprisingly, really likes it. Next week, I’ll try to include pictures with whatever I decide to submit. This time, you’ll just have to imagine this pot of deliciousness!
1 T oil
3 cloves of garlic, chopped
1 small onion, chopped
1 T of oregano
3 chicken breasts (boneless, skinless)
6 cups of chicken broth
salt to taste
1/4 cup cilantro leaves
Heat oil and saute onions and garlic. Add chicken, then broth and oregano. Bring to a boil, then simmer for one hour. Remove chicken from the pot and shred it. Return shredded chicken to the pot, and add chopped cilantro, tomato and avocado. Let soup sit for 10 minutes or so. Garnish with tortilla chips (we make our own). Also, I use a little more cilantro, simply because I love the stuff.
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