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Chicken Tomato & Avocado Soup

Ingredients

  • 200 gram chicken thigh
  • 1 jar of 400 ml Babs Chicken Bone Broth
  • 1/2 jar of 200 ml water 
  • 400 gram can of chopped Italian tomatoes
  • 1 chili pepper without seeds 
  • 1 small bunch of green chopped onions 
  • 1 small bunch of chopped coriander
  • 2 fresh and ripe avocados. Peeled, cored, and diced
  • 1 red ball paprika
  • 1/2 teaspoon of cumin
  • 4 cloves of garlic
  • 1 tablespoon of olive oil or chicken fat
  • 2 tablespoons lime juice
  • 1 lime
  • sea salt and black pepper to taste

Chicken Tomato & Avocado Soup

Ingredients

  • 200 gram chicken thigh
  • 1 jar of 400 ml Babs Chicken Bone Broth
  • 1/2 jar of 200 ml water 
  • 400 gram can of chopped Italian tomatoes
  • 1 chili pepper without seeds 
  • 1 small bunch of green chopped onions 
  • 1 small bunch of chopped coriander
  • 2 fresh and ripe avocados. Peeled, cored, and diced
  • 1 red ball paprika
  • 1/2 teaspoon of cumin
  • 4 cloves of garlic
  • 1 tablespoon of olive oil or chicken fat
  • 2 tablespoons lime juice
  • 1 lime
  • sea salt and black pepper to taste

Soups are one of the easiest and most soul-satisfying things to make and savor. But they don’t have to be winter-meals only. Summer soups made from fresh ingredients are wonderful when the weather’s too hot to prepare large meals. Avocado;s add essential saturated fat, which is anti-inflammatory and keeps your metabolism fired up. 

Instructions:

  • Cut the chicken, the chili pepper, green onions, and ball paprika into small pieces.
  • Chop the garlic and coriander
  • Heat 1 tablespoon of olive oil or chicken fat over medium heat in a large pot. Add cumin, and when the smell of cumin begins to emit, add ball paprika, chili peppers, and green onions.
  • Mix well and sauté for 2 minutes until tender. Add chicken thighs, mix well with the vegetables and spices and sauté for about 3 min. Adding garlic during the last 30 seconds of sautéing.
  • Add chicken broth (and additional water if needed), and tomatoes and season with salt and pepper. Bring mixture to a boil over medium-high heat. 
  • Reduce heat to medium, and allow to simmer. Stirring occasionally, until the chicken has cooked through for 10-15 minutes. 
  • When the soup is ready to turn out the heat, stir in coriander, and wait for 1-2 min before serving. Add the avocados to the soup just before serving. 
  • I would recommend adding the avocados to each bowl individually. About 1/2 an avocado per serving. Sprinkle with lime juice, and add 1/4 lime and serve. 

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