oh yum. chicken avocado soup is a definite keeper. it's similar to my tortilla soup, but different enough to be, well, different. i loved it, and i'm sure g will like it as long as i only put a teeny bit of avocado and a mountain of cheese and chips in his.
i did, of course, modify the recipe a bit. the chicken and stock was some i had saved back when i made the enchilada soup. i had gotten a four pack of bone in, skin on chicken breasts and just boiled all of it with onion, cilantro, and salt and pepper to taste. since the chicken was ready to go, the soup came together very quickly this week. bonus. i did saute the onion and tomato as the recipe suggests. i actually forgot to buy green onion, so i used the regular white variety. once the veggies were sauteed, i added them and the cilantro to the chicken and stock and simmered it for a bit. oh! and i used a little garlic salt in the saute and the soup stock. when it was done, i layered it over the avocado wedges. the photo doesn't do it justice, but the soup stock was just beautiful after the avocado blended with it for a few minutes. i ate mine with a squirt of lime and just a few tortilla chips. mmmmmmm.
my ingredients list then:
2 chicken breasts, skin and bone on
salt and pepper to taste
garlic salt to taste
1 medium onion, finely diced (half in boiled chicken and half to saute)
1 large tomato, finely diced
3 tablespoons olive oil
this week's menu plan:
sunday - avocado soup
monday - crock pot carnitas
tuesday - bacon, eggs, and french toast
wednesday - dinner at church
thursday - spaghetti a la prego
friday - muffin pan pizzas
saturday - eat out after the parade!