This will be my first real food post on the blog, and I’m just going to start by saying, if you are looking for professional food photography, you aren’t going to find it here. Nine times out of ten, my photos are going to be off of my iThing (what I call my iPhone that is not actually connected to a cell plan. I use it like a PDA.) My second caveat: in my world, a recipe is only a suggestion unless I’m making homemade jams & jellies, so I apologize in advance to those of you who want specific measurements every time. I can’t always do that. With that said, here we go!
I thought spring was here. After a few pleasant days, I thought we were at least done with the snow, but I was wrong. On Tuesday of this week, at one point it was snowing so hard here that from my unit at the hospital, we couldn’t really see the buildings 2 blocks away. Whit couldn’t see the trees that are probably less than a football field length away from our apartment. On my off day on Wednesday, it was still cold, and I had chicken and chicken broth that needed to be used in the fridge, so it was definitely a soup sort of day. I had tried the chicken avocado soup found here earlier this winter. It was good, but we weren’t completely impressed. Whit didn’t think it had enough staying power for him, and I thought it needed more flavor. I really wanted some avocado though, so I thought I would try it again but with modifications to make us both happy. Here’s what I came up with.
- approx. 1.5 lbs of boneless, skinless chicken (I only cooked 1 lb., and I’m going to have to cook more to go with my leftover soup)
- 3 cans of chicken broth
- 2/3 cup of brown rice
- 1 can of black beans, undrained
- 1 can of diced tomatoes, undrained
- 1 small can of diced green chiles
- 1.5 bunches of green onion, chopped
- enough olive oil to sautee
- 1/2 tsp. cumin
- 1/2 tsp. onion powder
- 2 cloves of garlic, minced
- buy one bunch of cilantro and use it to taste. I used about a cup for four bowls of soup. I’ll add more to my leftovers.
- 3 avocados (I used two, but I’m going to need another one for my leftovers. And really, can you go wrong with more avocado?)
- juice of one lime
- Rinse rice twice, then cook in your soup pot with one can of the chicken broth, the cumin, and the onion powder.
- Put the other two cans of chicken broth in a large deep skillet (one with a lid is great!) and boil your chicken and one clove of garlic until the chicken is completely cooked. Remove the chicken and add the rest of the chicken broth to the rice. Shred the chicken and put aside.
- In the skillet you just used to cook the chicken, heat your olive oil and add a cup of the green onions and the other garlic clove. Saute for 1-3 minutes and then add to rice (the rice should be pretty much done by now).
- Add the black beans, tomatoes, and green chiles to the soup pot and allow to heat through.
- While soup is heating, layer chicken, avocado (about 1/2 an avocado per bowl), cilantro, and remaining green onion in your soup bowls. Squeeze lime juice in equal amounts over these.
- Once soup is hot, ladle into bowls. Eat and enjoy.
This took me about about an hour to make from start to finish. The only help I got from Whit was to slice up the avocado for me :). Serves 4-6, depending on the size of your soup bowl.
Our reviews: I thought this was PERFECT especially when I sprinkled a little Mexican blend cheese on the top. Whit said he thought it had a little spice to it, but I disagreed. I thought it was all flavor. He did eat a snack after coming in from church, so I guess the beans and rice didn’t give it quite enough sticking power for him. Oh well. Feeding Whit is like trying to feed a teenager.
I hope y’all enjoy this recipe as much as I did!