Preparation / Directions:
1. Heat oil in 3-quart saucepan or 4-quart Dutch oven over medium-high heat. Cook onion in oil about 4 minutes, stirring frequently, until onion just begins to brown.
2. Stir in broth and garlic; add chicken. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes or until chicken is no longer pink when center of thickest piece is cut. Remove chicken from saucepan; cool 5 minutes. Shred chicken, using 2 forks.
3. Heat broth to boiling; stir in vermicelli. Cook 6 minutes or until tender. Stir in shredded chicken, spinach and lime juice. Cook 5 minutes. Mix salsa and avocado. Serve soup with salsa mixture.
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