creamy mexican avocado, chicken soup


ingredients:

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

Instructions:

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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