creamy mexican avocado, chicken soup


2 medium-sized chicken breasts, poached or grilled
3 ripe avocados
Juice of one lime
1/4 cup chopped cilantro
1/2 small onion, chopped
1 can (regular) coconut milk
1 1/2 cups chicken stock (extra credit if you use the above recipe!)
1/4 tsp hot chili flakes
Salt and pepper to taste


Peel and pit avocados. Place all ingredients (excluding the chicken), in blender and blend till smooth. Pour into pan and heat until just bubbling. Chop chicken breasts into bite-size pieces and add to soup. Allow to simmer for 15-30 minutes. For thickness of the soup I added a little of coconut flour. Add little bit at a time and stir it. Depends on how thick you want your soup to be. Serve either as is, or top with shredded cheese and toasted pumpkin seeds. Makes about 4 hearty servings.


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