In a mere 15 minutes, you can be warming your soul and filling your belly with this low-carb soup featuring chicken, mushrooms and spinach in a lightly creamy base. It's an easy soup recipe that you need on your menu for busy weeknights and lazy weekends.
Heat large stock pot over medium high and add olive oil. Saute sliced mushrooms for approximately 2 to 3 minutes until softening.
Add chicken stock, canned tomatoes, canned salsa, chicken breast and spice blend to pot and bring to light boil. Reduce heat and simmer for 7 to 8 minutes.
Cut cream cheese brink into chunks and add to pot, stir for another 3 to 4 minutes constantly, until all cheese is melted and incorporated.
Remove pot from heat and add chopped spinach, add lid and let sit for 1 minute to wilt. Stir in.
Distribute soup among bowls and garnish with avocado slices.
If you can't find Instantly Fresh Guacamole Blend Herbs by Litehouse Foods (look in both produce dept and spice aisle), the use these spices as a substitute: