Chicken Avocado Soup with Lime

Ingredients

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ lb or 227g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Garlic

  Raw

  2 clove or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Limes

  Raw

  1 fruit or 67g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Onions

  Raw

  1 medium or 110g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Coconut oil

  1 tbsp or 14g

Directions

1. Wash the jalapeño and tomatoes. Seed and mince the jalapeño. Chop the tomatoes.
 Peel and small dice the onion. Peel and mince the garlic.

2. 
Heat a medium saucepan over medium heat.
 Add oil to the saucepan and swirl to coat bottom. Add the onion and jalapeño. Cook, stirring frequently, until tender, 2-3 minutes.

3. Add the garlic and tomatoes to the saucepan. Cook for about 1 minute.

4. Slice the chicken in half horizontally to form thin filets and set aside. Add the broth, cumin, salt, and pepper (to taste) to the saucepan. Place the chicken in the liquid and bring to a boil. Then reduce the heat back to medium, cover, and cook until chicken is cooked through, 8-10 minutes. Once cooked, remove chicken from the liquid and transfer to a plate.

5. 
Wash and dry the cilantro. Shave the leaves off the stems; discard the stems and chop the leaves.
 Halve and pit the avocado; spoon out the flesh and chop.
6. Shred or dice the chicken and return to the saucepan. Stir in about ¾ of the cilantro (save the rest for garnishing) and juice from half a lime. Serve soup in a bowl, stir in the avocado, and garnish with the remaining cilantro. Enjoy!


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