Recipe
Hot Avocado, Chicken & Rice Soup
Prep Time: 15 min
Cook Time: 15 min
Serves: 8
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
Ingredients
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
Instructions
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.