Heat oil in a soup pot over medium heat. Add the diced onion, minced garlic, cumin and minced chilies. Cook until the onion softens, stirring often. Add a bit of water if vegetables start to stick to the bottom.
Pour in chicken broth and cover. Simmer for 10 minutes.
Meanwhile, cut avocados in half and pull apart. Use tip of a sharp knife to remove pit. Cut in half again and peel off skin. Chop avocado into pieces. Add to the pot and simmer 3 more minutes. Puree the soup with a blender until smooth and creamy.
Add cooked rice, chicken and cilantro to soup and heat gently for a few minutes. Do not let the soup boil or it may become bitter.
Ladle into bowls and garnish with a dollop of the sour cream and a sprig of cilantro. Serve with lime wedges on the side.
- Serves: 8
- Prep Time:
- Cook Time:
- 1 tsp (5 mL) extra virgin olive oil
- 1 onion(s), diced
- 2 cloves garlic, minced
- 1 tsp (5 mL) cumin seeds
- 1/2 tsp (2.5 mL) red hot chili pepper(s), minced
- 6 cups (1.5 L) low-sodium chicken broth
- 3 avocado, medium
- 1 1/2 cups (375 mL) long-grain white rice, cooked
- 1 cup (250 mL) boneless, skinless chicken breast(s), cooked, chopped
- 1/2 cup (125 mL) cilantro, fresh, minced
- 1 lime, quartered
- 6 tbsp (90 mL) light sour cream
- cilantro, fresh, for garnish
Avocados have received a bad rap over the years. The fat they contain is a healthy monounsaturated fat and they also deliver a lot of vitamins, trace minerals, antioxidants and phytochemicals