With a small variation to a favorite recipe, I recently turned my favorite recipe from last year into a chili. One of my favorite soups is the Mexican Chicken Avocado Soup. For some reason, fresh avocado in a soup makes this not only delicious but a great meal. Having made this recipe so many times in the last year, I decided to spice it up a bit and see if I could turn it into more of a chili with some simple changes to the recipe. Enjoy!
This recipe is around 900 calories for a batch (not including the avocado). It made 3 giant portions for me and my husband. If you don't have endless appetite like my running body does then you might turn this recipe into 5-6 portions. Don't forget you can freeze the "base soup" and then pull out of the freezer on a cold winter night and all you need is a nice avocado and you have a gourmet meal.
- 2-3 chicken breasts
- 1 carton low sodium chicken broth
- 1 can diced tomatoes (low sodium)
- 1/2 cup dry chili bean mix
- 1 sweet onion, diced
- 2-3 tbls rushed garlic
- Chili powder, choose your spice level
- Cayenne Pepper, choose your spice level
- Lime juice, fresh or bottles, 1-2 tbls
- Avocado, topping
- Cilantro, topping
|Then add the chicken broth, tomatoes, spices and the dry beans. Bring to a boil. Cover and let simmer for 1-2 hours until the beans are cooked.|
Serve with fresh avocado and cilantro.