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Nutrition Facts

Instructions

• STEP 1

  Wash jalapeños and tomatoes. Seed and mince jalapeños. Medium dice tomatoes.

  • 2 jalapeño peppers
  • 4 tomatoes

• STEP 2

  Peel and small dice onion. Peel and mince garlic.

  • 1 medium yellow onion
  • 4 cloves garlic

• STEP 3

  Heat a large pot over medium heat.

• STEP 4

  Add oil to pot and swirl to coat bottom. Add onion and jalapeños; cook, stirring frequently, until tender, 2-3 minutes.

  • 2 tbsp virgin coconut oil

• STEP 5

  Add garlic and tomatoes to saucepan; cook for about 1 minute.

• STEP 6

  Slice chicken in half horizontally into thin fillets.

  • 1 ½ lb chicken breasts, boneless skinless

• STEP 7

  Add broth, cumin, salt, and pepper to saucepan.

  • 48 fl oz (6 cups) chicken or vegetable broth
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 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.

• STEP 9

  Wash and dry cilantro. Shave leaves off the stems; discard the stems and chop the leaves.

  • 1 small bunch cilantro

• STEP 10

  Halve and pit avocados. Spoon out the flesh and medium dice.

  • 2 avocados

• STEP 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 1 lime

• STEP 12

  Cut remaining lime to wedges.

• STEP 13

  Serve soup in a bowl, stir in avocado, and garnish with remaining cilantro and lime wedges.