Chicken and Lime Soup

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  Yellow Onion
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  Celery
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  JalapeñO Pepper
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  Garlic(240g)
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  Olive oil(30g)

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

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  Chicken Breast, Boneless Skinless(340g)

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

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  Low Sodium Chicken Broth(1440g)
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  Rotel, Diced Tomatoes & Green Chilies, Original(284g)

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

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  Oregano, Dried(5g)
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  Cumin, Ground(8g)
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  Lime
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  Cilantro, Fresh
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  Avocado

Instructions

1. 1Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.
2. 2Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.
3. 3After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).
4. 4Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.