Chicken soup with avocado

Submitted by enr on 17 Nov 2013
350-450 g chicken breasts
3 tbsp olive oil
salt, pepper
1 and 1/2 cup onion (chopped)
2 clove garlic
1 tomato
1.5 liters chicken broth
2 avocados
fresh coriander
lime slices (Limena) for garnishing
cayenne pepper or chili pepper - optional
Chicken soup with avocado
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Chicken is seasoned with salt and pepper. In a large skillet over medium-high heat put 1 tbsp olive oil. Add chicken and stove decreases pan cover with a lid and leave until chicken is cooked. The meat is chopped into small pieces and cover with foil, not to cold. The remaining 2 tbsp olive oil warms them and add 1 cup onion and crushed garlic. Stew for 1-2 minutes and add them to cut small cubes of tomato. Finally, add the chicken broth, cumin and salt. When the broth boil, cover the pan and let simmer on low heat for 15-20 minutes. In separate bowls distributed chicken, diced avocado, remaining green onions and some fresh coriander. On any portion pour chicken broth. Serve with slices of lime. Optional add and cayenne pepper or chili pepper. * To avoid frying, chicken can be cooked in salted water, tore or cut into pieces and then spiced with salt and pepper. * Can be served with corn chips.
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17 Nov 2013