Zanhard's Recipes

Chicken
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4

Ingredients:

• 2 avocados
• 0.68 kg boneless, skinless chicken breast
• 1400 mL (6 cups) chicken or vegetable broth
• 1 bunch cilantro
• 4 cloves garlic
• 2 jalapeno peppers
• 2 limes
• 4 tomatoes
• 1 medium yellow onion
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp coconut oil

Steps:

1. Wash jalapenos and tomatoes. Seed and mince jalapenos. Medium dice tomatoes
2. Peel and small dice onion. Peel and mince garlic.
3. Heat large pot over medium heat.
4. Add oil to pot and swirl to coat bottom. Add onion and jalapenos. Cook, stirring frequently until tender for 2-3 minutes.
5. Add garlic and tomatoes to saucepan and cook for about 1 minute.
6. Slice the 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 chickn is cooked through, around 8-10 minutes. Once cooked, remove chicken and put on a plate.
9. Wash and dry cilantro. Shave leaves from stems and chop the leaves.
10. Halve and pit avocados. Spoon out the flesh and medium dice.
11. Shred or dice chicken and return to the saucepan. Stir in 3/4 of the cilantro (rest is for garnish).
12. Juice 1 lime and add to saucepan.
13. Cut remaining lime into wedges.
14. Divide soup into bowls, stirring in avocado and garnish with cilantro and lime wedges.