White Chicken Avocado? Chili Soup
1/2 onion, finely diced
10 oz cooked shredded chicken
4 cups chicken stock
2 cans of garbanzo beans, drained
Avocado to taste (I like a lot)
Salt, pepper and fresh cilantro to taste
1 tbsp EVOO
Green chile (for added kick)
1/4 cup heavy cream or light sour cream or Greek yogurt for added creaminess
Shredded cheese (Mexican blend)
Add EVOO to pan on medium heat and “sweat” the onions gently until fragrant. Mix in the shredded chicken and garbanzo beans followed by stock. Bring to boil, add cilantro, salt and pepper to taste (I add green chiles here) and bring down to a low simmer. Let it sit for at least 30 minutes so the flavors can “marry”.
If looking for added creaminess, add the heavy cream or sour cream. Top with avocado, more fresh cilantro and even shredded Mexican blend cheese if desired.
Colorful tip: If you don’t have fresh cilantro, you should use essential oils, such as cilantro #doterra oil, the smell and taste are just amazing.
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