2 Servings 15 min Cook
1 Fruit Avocados
1/2 Lb Chicken Breast
3 Cup Chicken Broth
1/3 Sprigs Fresh Cilantro
2 Clove Garlic
1 Pepper Jalapeno Peppers
1 Fruit (2" dia) Limes
2 Medium whole (2-3/5" dia) Tomatoes
1 Medium (2-1/2" dia) Onions
1 Dash Pepper
1/2 Tsp, ground Cumin
1 Dash Salt
1 Tbsp Coconut Oil
Wash the jalapeño and tomatoes.
Seed and mince the jalapeño.
Chop the tomatoes.
Peel and small dice the onion.
Peel and mince the garlic.
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.
Add the garlic and tomatoes to the saucepan.
Cook for about 1 minute.
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.
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.
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.