Let's Play Restaurant!

So a few weeks ago we went to eat dinner with all of my family to say goodbye to my brother and his wife. They live in Florida for now and had come home to visit. We ate at a restaurant in Trophy Club called Cristina's Mexican Food. They had the absolute best avocado soup! It was brothy and light and probably one of the healthiest things on their menu...loaded with all sorts of yummy veggies and full of flavor. Being a lover of all things soup, I decided to give it a try and make it at home. I have to say, I make a darn good copy cat! Try it yourself and see what I mean.

You need 2 boxes of chicken stock; I buy the kind at Costco

1/2 large white onion diced

2 cloves of garlic chopped

2 TBSP Olive Oil

3/4 cup baby carrots sliced into thin circles

1/4 cup chopped scallions (fancy name for the bottom stalk part of a green onion)

1/4 cup chopped fresh cilantro (you can add more if you like more intense flavor)

1 1/2 TBSP Mexican Oregano

1 1/2 TBSP Cumin powder

1 TSP Onion powder

1 TSP ground sea salt (table salt works fine too)

1 TSP freshly ground pepper

2 large ripe avocados peeled and pitted and cut into small cubes

1 cup white cheddar or Monterey jack cheese shredded

Sauté onions and garlic in olive oil for 5-7 minutes or until onions are transparent. Bring chicken stock to a boil and add in onion/garlic once they are cooked. Add in all ingredients except for the avocado and let simmer for 30 minutes covered on low heat. Be sure to stir it every once in a while. Put 1/2 of an avocado (cut into cubes) into a bowl, pour soup mixture over it, add 1/4 cup of cheese to top and enjoy. You could even throw some tortilla strips on it if you wanted to but I opted to leave off those extra calories this time.