Moroccan Avocado and Chicken Soup

A flavorful and hearty keto soup with a Moroccan twist, featuring creamy avocado, tender chicken, and a hint of spice.

Ingredients

• 1 ripe avocado
• 1 cup cooked beans (such as black or kidney beans)
• 1/2 cup shredded cheese (such as cheddar or mozzarella)
• 4 oz cooked chicken breast, shredded
• 2 cups chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Steps

1. In a blender, combine the avocado, beans, and shredded cheese. Blend until smooth.
2. In a large pot, heat the chicken broth over medium heat. Add the avocado-bean-cheese mixture and stir well.
3. Add the shredded chicken, cumin, paprika, cayenne pepper (if desired), salt, and pepper. Stir to combine.
4. Simmer the soup for 10-15 minutes, until heated through and flavors meld together.
5. Serve hot, garnished with fresh cilantro.

Recipe Name	Difficulty	Calories	Preparation Time
Moroccan Avocado and Chicken Soup	Easy	400 cal	20 min