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.

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.

- 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