Avocado Chicken Soup

Source: dLife

Spicy chicken broth with avocados and tomatoes.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	90.9
Total Carbs	5.6g
Dietary Fiber	3.4g
Sugars	0.8g
Total Fat	7.4g
Saturated Fat	1.1g
Unsaturated Fat	6.3g
Protein	2.4g
Sodium	552.4mg
Dietary Exchanges Fat 1 1/2, Vegetable
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1.5 oz sliced jalapeno peppers, about 1 or 2 peppers (to taste)
1 quart fat free reduced sodium chicken broth (or vegetable broth)
1 tbsp lime peel zest, green part only, 2 strips 1/2 by 3 in.
1 Avocado, average, fresh, 3/4 lb.
2 roma tomatoes, diced, about 2/3 cup (optional)
2 tbsp fresh lime juice
2 tbsp fresh cilantro
1 pinch salt

1 Wash chilis; slice in half lengthwise. Add 2 chili halves, broth, and lime peel to a pot and let boil over high heat. Place lid on pot, lower heat, and simmer 5 minutes. Taste broth and if you want, add in more of the chilis and simmer, with lid on 5 minutes longer.
2 While the broth is cooking, cut open avocado, take out pit, and peel off skin. Slice avocado into thin pieces or cubes. Place avocado and tomatoes in 4 bowls.
3 Using a slotted spoon, take chili and lime peel out of broth. Mix lime juice into broth. Spoon broth over avocado and tomatoes. Sprinkle with salt and cilantro.