Hot Avocado, Chicken & Rice Soup

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.