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Nutrition info

AmountPer 365 g serving
  • Calories290
  • Protein14 g
  • Fat15 g
  • Saturated fat3 g
  • Carbohydrates26 g
  • Fibre6 g
  • Sugars5 g
  • Cholesterol25 mg
  • Sodium450 mg
% Daily ValuePer 365 g serving
  • Potassium21
  • Calcium6
  • Iron6
  • Vitamin A2
  • Vitamin C25
  • Vitamin B627
  • Vitamin B126
  • Folate36
  • Magnesium
  • Zinc13
Food prep tip

Hot Avocado, Chicken & Rice Soup

  • Soups & Stews
  • Mexican
  • Cooked Chicken
  • Gluten Free
  • Quick 'n' Easy
  • Lunch
  • Breast
Prepping15min
Cooking15min
Restingmin
  • Servings8
Nutrition informationThis recipe contains 14 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

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.

2

Pour in chicken broth and cover. Simmer for 10 minutes.

3

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.

4

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.

5

Ladle into bowls and garnish with a dollop of the sour cream and a sprig of cilantro. Serve with lime wedges on the side.

Recipe note<p>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</p>