Ingredients
- 2 teaspoons oil (becel oil, I used olive oil)
- 1 medium onion, chopped
- 2 cloves garlic, smashed
- 1 boneless skinless chicken breast half, diced in half inch pieces
- 4 to 6 cups low sodium chicken broth (depending on how thick you like your soup; I used 4 cups)
- 1 medium avocado, diced
- 1 large tomato, diced
- 1 lime, juice of
- 1/4 teaspoon hot sauce (I used about half a teaspoon of tobasco)
- 1/4 cup fresh cilantro, rough chopped
How to Make
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Step 1: In a large saucepan, heat oil over medium low heat.
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Step 2: Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
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Step 3: Add stock and bring to boil.
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Step 4: Stir chicken in and reduce heat to low.
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Step 5: Partially cover and simmer very gently for about 10 minutes.
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Step 6: In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
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Step 7: Just before serving, stir in tomato/avocado mixture; serve immediately.
We hope you enjoy this recipe!
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