TODAY IS THE DAY!!!!!! HOUSE OF CARDS PEOPLE!!!!!!!! Season 3, Netflix here I come. And, if you’re in So Cal it’s lookin’ like we’ve got a rainy weekend, woot woot! Sorry east coasters, I realize you’re buried in snow but I’m tired of our sunshine and ready for dreary skies and some rainy time at home. How much better can it get than rain + a fire (because we now have TWO FIREPLACES – say whaaaa?!?!) + Chicken & Avocado soup + Frank Underwood kickin’ some major booty. I AM SO EXCITED. Yes, HofC is my gigantic guilty pleasure. I can’t help it. It’s like West Wing on steroids. I just can’t get enough!
The weekends right now are reserved for getting our life together. We’re still surrounded by boxes and can’t find things. But I’d SO much rather spend my weekend by the fire, Netflix binging beyond belief eating soothe-your-soul soup than unpacking boxes. These boxes. They just don’t stop. Someone send reinforcements. I first made this soup while we were living for a few weeks with the parents. The parents are not so healthy eaters. My super talented bonus dad (check out his handcrafted woodworking shop on Facebook: ‘Stanta’s Workshop’) is very open about the fact that he believes healthy food does not taste good. My Mom’s not too far behind him. (Do you see why I’m having these sugar withdrawals now, people?) So, when I whipped up this soup I did not expect rave reviews. I thought it’d just be a weeknight din we tried once and would move on. I was wrong! He loved it. Mom loved it. The hubs lovvvves it. I love it! I’ve made it a few more times since then and what makes me love it even more is the fact it can be put on the table within 20 minutes. Rotisserie chicken to the rescue! I love making my own Whole Crockpot Chicken which would work fantastic in this soup but, for the days I haven’t stuck a chicken in the crock ahead of time, a rotisserie chicken works fab.
This soup is incredibly light and fresh and still mega comforting. Yes, I say mega. My friends make fun of me. I’m ok with it. It’s like when the hubs busts out the word ‘wicked’ every once in a while. I look at him like he’s lost his mind and then remember his first 20-something years were spent on the east coast and sometimes those roots shine through. I’m not sure where mega came from but it’s here to stay. The avocado in this soup is really the mega star here. It gives the light broth a rich, creaminess that I just adore. It’s hard to describe other than saying it’s mega wicked good. Hate that I just did that but it had to be done.
So get your ingredients together, get those pj’s ready, blankets within reach, soup simmering on the stove, and the Underwood’s close by. This weekend is going to be fantastic. So what if we still have boxes errrrrrywherrrrrre? The Underwood’s need me. I’m sure of it. What’s your Netflix guilty pleasure? As soon as I binge my way through HofC, I’m going to need something else to get me through. Help a girl out!
- 2 cups shredded chicken (I use a rotisserie chicken)
- 2 tsp olive oil
- 1½ cups green onions, sliced (divided)
- 2 garlic cloves, minced
- 1 tomato, diced
- 32 oz chicken stock
- ½ cup green salsa (We prefer Herdez brand, Salsa Verde)
- Pinch of cumin
- Pinch of chili powder
- 1 tsp kosher salt
- ⅓ cup cilantro, finely chopped
- 2 avocados, diced
- 1-2 limes, quartered (to taste)
- Heat 2 teaspoons of olive oil in a soup pot on medium heat. Slice green onions and mince two cloves of garlic.
- Add 1 cup of green onions (set aside the other ½ cup) and all of the garlic to the pot and stir them around for two minutes. Add one diced tomato and cook for one more minute.
- Add green salsa, cumin, chili powder, salt, and chicken stock to the pot. Bring it to a boil then cover and simmer for 15 minutes.
- While the soup is simmering, add the following to each bowl: ½ cup shredded chicken, green onions (use from the remaining ½ cup you set aside), cilantro, ½ of an avocado, and a squeeze of lime.
- When it's done cooking, ladle in 1-1½ cups of broth into each bowl over the other ingredients.