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Chicken and Avocado Soup

This is one of my favorite simple soups that works with almost any leftovers. I often use some of the leftovers from a roast chicken bought at the grocery store (or Costco, they have the best roast chicken in my opinion) which helps stretch the food budget and add extra flavor. Almost everything could be used instead of chicken including beans, Mexican sausage or fish.

I like to top this soup with a little shredded cheddar cheese and tortilla strips. My ingredients are just a starting place suggestion, use whatever you like or have handy.

Ingredients

 1 cooked boneless, skinless chicken breast, chopped
 1 Tablespoon vegetable oil
 1/2 cup chopped celery
 1/2 cup chopped onion
 3-4 teaspoons Mexican spice mix
 3 cans chicken broth
 1 can diced tomatoes
 1 Tablespoon fresh cilantro
 1 avocado, peeled and sliced

Directions

Heat oil in a large saucepan or Dutch oven. Sauté celery and onion until tender. Add spice mix and stir to bloom the flavors until aromatic. Add tomatoes and chicken broth. Simmer for 20 minutes. Add chicken and heat through. Stir in chopped fresh cilantro right before pouring into the serving bowls. Garnish with avocado slices.

Serves: 4
Chicken_Broth Onions Celery Chicken Tomatoes Stovetop Photo

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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