Ingredients
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6 cups low sodium chicken broth
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2 boneless skinless chicken breasts
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1 avocado
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3 spring onions, finely sliced (scallions)
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1 (14 ounce) can chickpeas
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1/4 teaspoon garlic powder
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salt
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1/8 teaspoon black pepper, ground (I also use white pepper instead)
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Tabasco sauce (dash)
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1 fresh jalapeno, seeded (optional, could use red or green bell pepper)
Instructions
- Put chicken stock in stock pot. Add jalapeno and bring to boil. Add chicken breasts. Lower heat and simmer for 9 minutes, making sure the chicken is cooked through.
- Lift chicken out of broth with slotted spoon. Let cool and shred chicken using a fork pulling apart pieces. Set aside.
- Pour chicken stock in food processor or blender making sure the jalapeno is in with broth. Process until smooth and return to pot.
- Cut avocado in half, removing the pit, slicing the avocado into 1/4 inch slices. Add to stock along with spring onion and chick peas.
- Return shredded chicken to pot adding salt and pepper and other optional ingredients to taste. Warm gently not disturbing avocado.
- After soup is heated, put into warm bowls adding Tabasco and white pepper and a few extra spring onions to top.