Chicken Avocado Soup

• 6 cups low sodium chicken broth
• 1 fresh jalapeno, seeded (optional, could use red or green bell pepper) (optional)
• 2 boneless skinless chicken breasts
• 1 avocado
• 3 spring onions, finely sliced (scallions)
• 1 (14 ounce) can chickpeas
• 1/4 teaspoon garlic powder
• salt
• Additions to top of soup
• 1/8 teaspoon black pepper, ground (I also use white pepper instead)
• Tabasco sauce (dash) (optional)
• 1 small spring onion, sliced thinly

1. Put chicken stock in stock pot. Add jalapeno and bring to boil. Add chicken breasts. Lower heat and simmer for 9 minutes, making sure the chicken is cooked through.
2. Lift chicken out of broth with slotted spoon. Let cool and shred chicken using a fork pulling apart pieces. Set aside.
3. Pour chicken stock in food processor or blender making sure the jalapeno is in with broth. Process until smooth and return to pot.
4. Cut avocado in half, removing the pit, slicing the avocado into 1/4 inch slices. Add to stock along with spring onion and chick peas.
5. Return shredded chicken to pot adding salt and pepper and other optional ingredients to taste. Warm gently not disturbing avocado.
6. After soup is heated, put into warm bowls adding Tabasco and white pepper and a few extra spring onions to top.

chicken broth, fresh jalapeno, chicken breasts, avocado, spring onions, chickpeas, garlic, salt, soup, black pepper, tabasco sauce, spring onion

Taken from www.food.com/recipe/chicken-avocado-soup-303853 (may not work)