Mexican chicken avocado soup
I LOVE fixing this soup. The best part? It actually has a good amount of protein in it, so it can be served as a meal! This meal takes about 30 minutes to make and It can make two servings. I especially love this for cold winter nights.
You will need: 1⁄2 organic yellow onion, 1⁄2 jalapeno pepper, 2 tbsp olive oil, 1 tbsp minced garlic, 1 tsp cumin, 1 3⁄4 tsp ground coriande, 4 cups organic chicken broth, 12 oz free range chicken breast, 6 green onions, 1⁄3 cup chopped cilantro, 1 lime, 1 organic avocado
1. Dice onion and mince jalapeno pepper. 2. In a large pot, heat olive oil over medium. Saute onion, garlic and jalapeno pepper until translucent and softened, about 5 minutes. Add cumin and ground coriander and saute until fragrant, about 30 seconds. 3. Add chicken broth and bring to a simmer, then add chicken breast and season with salt and pepper to taste. Let simmer 8 to 9 minutes, or until chicken is no longer pink in the middle. 4. Transfer cooked chicken breast to a plate and cover pot. Shred meat with two forks, then return it to the broth and turn off heat. 5. Slice green onion and chop cilantro. Stir both into the pot and season with lime juice, plus salt and pepper to taste. 6. Spoon into bowls. Top with sliced avocado and an extra drizzle of lime.