Hot Avocado, Chicken & Rice Soup
Prep Time: 15 min
Cook Time: 15 min
This unusual, Mexican-inspired soup is creamy and comforting. Lightly simmered avocados give this soup an elegant touch.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
1 tsp (5 mL) extra virgin olive oil
1 onion(s), diced
2 cloves garlic, minced
1 tsp (5 mL) cumin seeds
1/2 tsp (2.5 mL) red hot chili pepper(s), minced
6 cups (1.5 L) low-sodium chicken broth
3 avocado, medium
1 1/2 cups (375 mL) long-grain white rice, cooked
1 cup (250 mL) boneless, skinless chicken breast(s), cooked, chopped
1/2 cup (125 mL) cilantro, fresh, minced
1 lime, quartered
6 tbsp (90 mL) light sour cream
cilantro, fresh, for garnish
1 Heat oil in a soup pot over medium heat. Add the diced onion, minced garlic, cumin and minced chilies. Cook until the onion softens, stirring often. Add a bit of water if vegetables start to stick to the bottom.
2 Pour in chicken broth and cover. Simmer for 10 minutes.
3 Meanwhile, cut avocados in half and pull apart. Use tip of a sharp knife to remove pit. Cut in half again and peel off skin. Chop avocado into pieces. Add to the pot and simmer 3 more minutes. Puree the soup with a blender until smooth and creamy.
4 Add cooked rice, chicken and cilantro to soup and heat gently for a few minutes. Do not let the soup boil or it may become bitter.
5 Ladle into bowls and garnish with a dollop of the sour cream and a sprig of cilantro. Serve with lime wedges on the side.