1 lb. boneless skinless chicken breasts
2 tsp. olive oil
1 tsp. garlic powder
½ tsp. ground cumin
32 oz. chicken stock
2 tbsp. lime juice
2 bay leaves
¼ tsp. crushed red pepper
2 medium avocados, peeled seeded and
chopped
2 green onions, thinly sliced
Off to a promising start with tasty fresh green onions!
PLACE chicken on foil-lined baking pan. Brush with oil.
Sprinkle with garlic powder and cumin. Bake in preheated 350F oven 10 to 15
minutes or until cooked through. Cool chicken slightly then shred.
PLACE stock, lime juice, bay leaves and red pepper in large saucepan.
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| I bought a new thing of bay leaves for the first time in years. So exciting! |
Bring to boil on medium-high heat. Reduce heat to medium-low;
simmer 10 minutes. Remove bay leaves. Add avocados, green onions and shredded
chicken; simmer 5 minutes or until heated through. Serve with chopped fresh
cilantro.
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| Obviously Bugles are the side dish of choice for this soup. |
My Rating: 3/5 "I was so excited for this soup because there are so many great, flavorful ingredients included. But the final effect? Bland! So incredibly weirdly bland! You can't even really taste the lime, which was disappointing because I'm a citrus nut. If y'all can think of ways to jazz this up let me know."
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