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

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.