Paleo Chicken Avocado Soup

By ROBandSEAN

The shredded chicken perfectly compliments the smoothness of the avocado in this wonderfully filling soup.

Ingredients

• 2 chicken breasts
• 3 teaspoons olive oil, divided
• salt & freshly ground pepper to taste
• 1 1/2 cups green onions, finely chopped, divided
• 1 teaspoon minced garlic
• 1 tomato, diced
• 3 - 14.5oz cans chicken broth
• 1/8 teaspoon cumin
• 1 teaspoon coarse kosher salt
• 2 avocados, diced
• 1/2 cup cilantro, finely chopped
• lime wedges

Details

Servings 4
Adapted from mamamiss.com

Preparation

Step 1

Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside.
In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
Add diced tomato; 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.
Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.