Mexican Chicken Avocado Soup

I was looking forward to this soup all day, and it didn't disappoint! It wasn't difficult, but took about 45 minutes from start to finish (partly because the chicken I was cooking was still partially frozen). This was tasty and the carb count is very low (9 grams per 1 cup of soup).

From Idiot's Guide to Low-Carb Cooking:

Mexican Chicken Avocado Soup


1 Tbsp olive oil
1 small onion, coarsely chopped
2 large garlic cloves, minced
1 Tbsp chili powder
2 tsp cumin
1/2 tsp dried oregano
6 cups chicken stock
1 tomato, diced
1.5 tsp salt
1 tsp sugar (or Splenda)
1/4 tsp pepper
1 lb chicken breasts or thighs
1/2 cup corn (I used frozen)
1 avocado, sliced

1. Heat olive oil in a skillet. Add onion and saute until onion is translucent. Add garlic, chili powder, cumin, and oregano. Stir for 1 minute.

2. Add chicken stock, diced tomato, salt, sugar, and pepper.  Bring to a boil. Add chicken. Simmer, covered, about 15 minutes or until chicken is cooked through. Remove chicken to a plate and cool slightly.

3.  Shred chicken (discarding skin and bones if there are any). Add corn to soup. Simmer until corn is tender. Add shredded chicken. Simmer for 1 minute. Ladle into soup bowls. Top with avocado slices.

We finished this with a green salad and cheese quesadillas.