Chicken and Lime Soup

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  1 Yellow Onion(110g)
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  3 Celery(120g)
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  1 JalapeñO Pepper(14g)
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  4 Garlic(12g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.8 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  6 cup Low Sodium Chicken Broth
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  20 oz Rotel, Diced Tomatoes & Green Chilies, Original

  Rotel diced tomatoes & green chilies. Original (not hot) unless you want spice.

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  1 tsp Oregano, Dried
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  0.5 tbsp Cumin, Ground
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  1 Lime(67g)
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  1 Cilantro, Fresh(29g)
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  1 Avocado(150g)

Instructions

1. 1Dice the onion, celery, and jalapeño (scrape out and discard the jalapeño seeds); mince the garlic. Heat the olive oil in a large soup pot over medium heat for 1 minute, then add the onion, celery, jalapeño, and garlic. Cook 5–7 minutes, stirring occasionally, until the onions are soft and translucent.
2. 2Add the chicken breast, chicken broth, diced tomatoes with green chilies (including juices), oregano, and cumin to the pot. Stir well, then place a lid on the pot and increase heat to high. Bring to a boil—about 8–10 minutes—then reduce heat to low and simmer covered for 45 minutes, until the chicken is cooked through and tender.
3. 3Carefully remove the chicken breast from the pot and place on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the pot and stir to combine.
4. 4Squeeze the lime juice directly into the soup (2–3 tablespoons), then stir gently to distribute the flavor throughout.
5. 5Rinse the cilantro and roughly chop the leaves. Stir the chopped cilantro into the soup.
6. 6Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating.
7. 7When ready to serve, reheat a container over medium heat for 5–7 minutes, stirring occasionally, until steaming. Slice the avocado and add a few slices to the top of each bowl before serving.