Chicken and Avocado Soup

I made this soup a few weeks ago, and actually have a picture of it, so it will be my first recipe on this blog! I have had it bookmarked forever, but I decided to make it when I realized I needed to do something with my leftover rotisserie chicken. 

I am glad I made it because it was light, flavorful and easy. I was wary about putting avocado in soup but it really did work. I actually bought parsley by mistake instead of the cilantro the recipe called for, but the flavors are not radically different and I am not a huge fan of cilantro, anyway.  I can't believe it is a Weight Watchers recipe!

Here is the recipe, slightly modified from Gina's recipe at skinnytaste.com:

Chicken and Avocado Soup

Servings: 4

• 5 cups chicken broth
• 2 cups shredded chicken breast (I used rotisserie)
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe hass avocados, diced
• 1/2 cup cilantro, chopped fine (I used parsley, and more like 1/3 cup)
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (I used more than a pinch)
  

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro or parsley. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.