Avocado Chicken Soup with Lime & Cilantro.

  • 1
    avocado
  • ¾ lb
    chicken breasts, boneless skinless
  • 24 fl oz
    chicken or vegetable broth
  • ½ small bunch
    cilantro
  • 2 cloves
    garlic
  • 1
    jalapeño pepper
  • 1
    lime
  • 2
    tomatoes
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    cumin
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash jalapeño and tomatoes. Seed and mince jalapeño. Medium dice tomatoes.
    1 jalapeño pepper
    2 tomatoes
  • 2
    Peel and small dice onion. Peel and mince garlic.
    ½ medium yellow onion
    2 cloves garlic
  • 3
    Heat a medium saucepan over medium heat.
  • 4
    Add oil to saucepan and swirl to coat bottom. Add onion and jalapeño; cook, stirring frequently, until tender, 2-3 minutes.
    1 tbsp virgin coconut oil
    
  • 5
    Add garlic and tomatoes to saucepan; cook for about 1 minute.
  • 6
    Slice chicken in half horizontally into thin fillets.
    ¾ lb chicken breasts, boneless skinless
    
  • 7
    Add broth, cumin, salt, and pepper to saucepan.
    24 fl oz (3 cups) chicken or vegetable broth
    ¼ tsp cumin
    ¼ tsp salt
    ⅛ tsp black pepper
  • 8
    Place chicken in liquid and bring to a boil. Reduce heat back to medium, cover, and cook until chicken is cooked through, 8-10 minutes. Once cooked, transfer chicken to a plate.
  • 9
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and chop the leaves.
    ½ small bunch cilantro
    
  • 10
    Halve and pit avocado. Spoon out the flesh and medium dice.
    1 avocado
    
  • 11
    Shred or dice chicken and return to saucepan. Stir in ¾ of the cilantro (save the rest for garnishing) and lime juice.
    juice of ½ lime
    
  • 12
    Cut remaining ½ lime to wedges.
  • 13
    Serve soup in a bowl, stir in avocado, and garnish with remaining cilantro and lime wedges.