Bringing Summer to Winter: Creamy Avocado Soup

Avocado is one of my favorite foods and what a better way to eat them then in a creamy warm soup you can enjoy any time of the year!
And it only takes a few minutes!

Creamy Avocado Soup

Serves Two

1 large chicken breast
1 can of Rotel (or tomatoes and chilies)
1/2 packet of your favorite taco seasoning
2 T olive oil
1/2 white onion
1 clove of garlic
1 can cream of chicken
1 8oz container sour cream
Fresh chopped cilantro to taste
Salt and Pepper to taste
2 T of lemon juice
2 avocados

I like to cook the chicken ahead of time. That way the soup takes about 10 minutes.

I also been my avocados in a food processor till they are smooth right before I start the soup since it takes so little time to come together.

Start the chicken in your slow cooker with the hotel and taco seasoning for about four hours.
When this comes out shred it and put it aside. (I like to keep some of the Rotel tomatoes in with the chicken)
Add olive oil to a small pot. Sauté the onions till they're soft.
Add the shredded chicken to the pot with one clove of garlic till they are warm and the garlic has cooked a bit.
Turn the heat down to low and add in the cream of chicken, sour cream, salt and pepper. Let it simmer till it's warmed through.
Last you add the avocado, lemon and cilantro. You just need to warm the soup through again. Once it starts to bubble take it off the heat. You don't want to over cook the avocados. Keep it fresh!

Let me you know what you think of this new warm winter twist on a summer favorite!

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