CONTENTS
1 yellow onion
3 ribs of celery (about 1/4 bunch)
1 jalapeno pepper
4 cloves of garlic
2 tablespoons of olive oil
1 boneless, skinless chicken breast (about 3/4 lb.)
6 cups chicken stock
2 10 oz. can diced tomatoes with green peppers (Rotel)
1 teaspoon of thyme
1/2 tablespoon of cumin
1 lime
1/2 bunch coriander
1 avocado
INSTRUCTIONS
Finely dice the onion, celery, and jalapeño (scrape off the seeds from the jalapeño before chopping). Crush 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.
Add chicken breast, chicken stock, diced tomatoes (with juice), thyme, and cumin to the pot. Put a lid on the pot, turn the heat to high and bring the water to a boil. When it boils, lower the stove and let it boil for 45 minutes.
After boiling for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the minced meat to the pot. Squeeze the juice of one lemon into the soup (2-3 tablespoons of juice).
Rinse the coriander and then roughly chop the leaves. Add the chopped coriander to the soup, stir quickly and serve. Slice the avocado and add a few slices to each bowl.
