Ingredients:
2 teaspoons becel oil ( I used olive oil)
1 medium onions, chopped
2 cloves garlic, smashed
1 boneless skinless chicken breast halves, diced in half inch pieces
4 -6 cups low sodium chicken broth ( depending on how thick you like your soup;I used 4 cups)
1 medium avocados, diced
1 large tomatoes, diced
1 limes, juice of
1/4 teaspoon hot sauce ( I used about half a teaspoon of tobasco)
1/4 cup fresh cilantro, rough chopped
Directions:
In a large saucepan, heat oil over medium low heat.
Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
Add stock and bring to boil.
Stir chicken in and reduce heat to low.
Partially cover and simmer very gently for about 10 minutes.
In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
Just before serving, stir in tomato/avocado mixture; serve immediately.
Servings: 2-4
Time preparation: 15 min.
Time total: 30 min.