Fall - Soup Weather

So, it is finally feeling a bit like fall here in Atlanta, and although it still warms up during the day, I decided it was still cool enough to make soup!  I absolutely love soup but had a lot of work to do so I didn't have time for anything too complicated this week.  Avocados have been my latest obsession for quite some time, so I was incredibly amazing!  It is such a quick and easy meal and its super healthy so you couldn't ask for more!  So, here we go!

Chicken Avocado Soup

Ingredients

2 chicken breasts

3 teaspoons olive oil, divided

salt & freshly ground pepper to taste

1 1/2 cups green onions chopped

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

Instructions

1. Take half of the chicken broth and boil the chicken breasts, diced in the chicken broth.  Allow it too cook then shred or keep diced.
2. In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
3. Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
4. Add diced tomato; Sauté 1 minute, until soft.
5. Add remaining chicken broth, chicken and broth mixture, cumin, and salt to pot.
6. Stir well and bring to a boil.
7. 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.

Recipe adapted from this link (Mama Miss)