Chicken and Avocado Soup

I love living in the warm and amazing city, San Diego. So obviously when its "cold" I am lazy. All I want to do is snuggle, have tea, and make soup. Another obsession of living on the west coast is loving mexican food. So here is my take of mexican soup. 

Chicken and Avocado Soup

Ingredients:
1 1/2 skinless, boneless chicken
6 cups of water
2 chicken bouillon 
EVOO
1 white onion, chopped small
2 tomatoes, chopped
3 cloves of garlic, smashed
1 tsp oregano 
1 tsp cumin
1 can of black beans, cooked
1 cup brown rice
2 fresh limes
1-2 cut avocados
fresh, sliced cilantro
corn or flour tortillas 

1. Put 6 cups of water into a big pot, add 1 chicken bouillon and heat up the pot. Turn on high. 

2. Cut the onion and heat up a sauce pan. Add a drizzle of EVOO and add the onion. Once the water is simmering in the pot, add the chicken. Let the onion cook for 2-3 minutes and then combine the onion into the simmering chicken and broth. Keep simmering, not boiling. Cook until the chicken has floated to the top. Take the chicken out of the water, and put them to the side. Lower the broth temp to low and add one more chicken bouillon.

3. Chop the tomatoes, smash the garlic, and drizzle some EVOO onto the still medium hot sauce pan. Put the tomatoes and garlic into the sauce pan and add the spices and some salt. Cook for 2 minutes and then add the cup of brown rice into the sauce pan. Stir and cook for 5 minutes. Open the black beans and wash the beans. Add the clean black beans into the sauce pan and stir. Combine all of the sauce pan ingredients into the broth pot. Cook until the rice is softened, about 30 minutes.

4. Chop the cilantro, cut avocado, and slice the limes. Serve the soup into a bowl and then top it off with some of the cilantro, avocado, and a squeeze of lime. Serve warmed tortillas and enjoy!!

Until next time!!!

Alex :)