MEXICAN AVOCADO AND CHICKEN SOUP

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When I was little, there was a Mexican restaurant that my family ate at frequently. They had the best chicken soup there. I could eat it by the bucketful…..the other day I was feeling a little nostalgic and decided to recreate  the awesomeness that is this soup. And let me tell you, I didn’t disappoint myself!! Lol.
The great thing about soup is you can usually make it for super cheap and you can freeze it. Although, I never seem to make enough for my 5 kids and husband. Oinkers I tell ya!!
Everything in this soup is whole30 compliant, but feel free to add rice, bean, or even tortilla strips.

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MEXICAN AVOCADO AND CHICKEN SOUP

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Ingredients

  • -1 red onion, diced
  • -4 carrots, sliced
  • -3 celery shoots, sliced
  • -1 whole raw chicken, taken apart to fit in pot
  • -2 tbl of the following: cumin, paprika, garlic powder
  • -1 tbl of the following: cayenne, oregano
  • - cilantro
  • -juice of 2 limes
  • -vegetable broth (the whole box)
  • -8 cups of water
  • -4 avocados, diced

Instructions

  1. In a pot cook up diced onion, carrot, and celery until a little soft.
  2. De-glaze pot by pouring a bit of vegetable broth in.
  3. Place your raw chicken on top of the vegetables and cover with the remaining vegetable broth and water. Bring to a boil, lower heat to medium, add spices and cover.
  4. Cook for about 40 min. Take chicken out and meat should peel off pretty easily. Cut into pieces and throw back into the pot.
  5. Add lime juice and diced avocado. Let simmer for another 5-10 min.
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Pour into bowls and garnish with cilantro. Slurp it up.

Whole30: yes
Paleo: yes

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