I have confessed in the past, to discussing dinner options while eating breakfast, which I think is smart if you have to think about defrosting or running to the market if you need a few more items.
I have not shared though, that I tend to discuss how to make — insert any dinner/ lunch/or restaurant meal here, better or different, while eating it. Can’t help it.
Now, if you had to choose, would you want plain old chicken soup for dinner tonight, or this fabulous Chicken Soup with Lime Avocado and Quesco Fresco Cheese?
- 3 boneless, skinless chicken breasts
- 1 1/12 tsp ground cumin
- 1 tsp mexican chili powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 3 Tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 small jalapeno, finely chopped (optional)
- 1 poblano pepper, chopped
- 1 red pepper, chopped
- 4 cups homemade or good quality chicken stock
- 1 avocado, diced
- 1/2 cup chopped fresh cilantro
- 3-4 scallions, thinly sliced
- 1 cup quesco fresco cheese or feta
Preheat oven to 375 degrees, line a baking sheet with foil, set aside.
Mix together cumin, chili powder and salt. Place chicken breasts on baking sheet and sprinkle with spice mixture, reserving just less than 1 tsp.
Slide into heated oven and cook for 20 minutes, (will simmer in the soup later as well)
Remove from oven and using 2 forks shred chicken into large bite size pieces.
In the meantime in a medium to large pot add olive oil. Once heated through add onion, garlic and peppers with a pinch of salt and pepper.
Cook stirring occasionally until soft, about 5 minutes, sprinkle with reserved spice mixture.
Add chicken stock and shredded chicken breasts.
Simmer together for 10 minutes.
Ladle into warmed soup bowls and garnish with cilantro, avocado, scallions and cheese.