2 avocado
1 lb chicken breasts, boneless skinless
48 fl oz chicken or vegetable broth
1 small bunch cilantro
4 cloves garlic
2 jalapeño pepper
2 lime
4 tomatoes
1 medium yellow onion
black pepper
cumin
salt
virgin coconut oil
1 Wash jalapeno and tomatoes. Seed and mince jalapeño. Medium dice tomatoes.
2 Peel and small dice onion. Peel and mince garlic.
3 Heat a medium saucepan over medium heat.
4 Add oil to saucepan and swirl to coat bottom. Add onion and jalapeno; cook, stirring frequently, until tender, 2-3 minutes.
5 Add garlic and tomatoes to saucepan; cook for about 1 minute.
6 Slice chicken in half horizontally into thin fillets.
7 Add broth, cumin, salt, and pepper to saucepan.
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.
10 Halve and pit avocado. Spoon out the flesh and medium dice.
11 Shred or dice chicken and return to saucepan. Stir in ¾ of the cilantro (save the rest for garnishing) and lime juice.
12 Cut remaining lime into wedges.
13 Serve soup in a bowl, stir in avocado, and garnish with remaining cilantro and lime wedges.