Mexican Chicken and Avocado Soup
1 pre-roasted 3 to 3 1/2 lb chicken
1 stalk celery, thinly sliced
2 medium carrots, chopped
2 medium onions, slivered
1 large garlic clove, minced or pressed
Salt, to taste
1 teaspoon whole cumin seed, crushed
1/2 teaspoon dried oregano leaves
2 small dried red chilies, crushed or 1 teaspoon cayenne pepper or a couple of shakes of jarred Mexican spices
6 cups low-sodium, low-fat chicken broth
2 cups cut green beans (fresh or frozen)
1 cup diced tomatoes, peeled and seeded or canned diced tomatoes with Mexican seasoning
1/4 cup chopped fresh cilantro
1 large ripe avocado, peeled, seeded and thinly sliced
- Remove skin from chicken and discard. Cut or pull into bite-sized pieces. Place in bowl. Cover and refrigerate.
- Slice celery thin, chop carrots, sliver onions and mince garlic. Add celery, carrots, onions and garlic to broth and heat in a medium pan until vegetables are almost tender.Bring broth to a boil and add green beans and cook until just tender.
- Reduce heat and add tomatoes and chicken until heated through, about 3 to 5 minutes. Taste, adding more salt if needed. Gently stir in cilantro.
- Ladle soup into bowls, adding 2 or 3 avocado slices.
Note: heating avocados spoils their texture and flavor. When adding avocado to hot foods, do so just before serving. Use lime wedges as garnish. A squeeze of fresh lime juice at the table brightens the flavor of this satisfying dish.
* This is Kim’s Easier Version from the Food section, Philadelphia Inquirer, May 1, 2003.
Total calories 478
Fat 12 g
Cholesterol 192 mg
Protein 75 g
Carbohydrate 15 g
Fiber 5.5 g
Sodium 350 mg
Sugar 5 g