1 pound of chicken breast, trimmed and butterflied
2 cans diced tomatos with juice (no added salt)
1 yellow onion, diced
2-3 cloves garlic, minced
2 cartons chicken broth, low sodium (more or less depending on how much liquid you like in your soup)
1 avocado, peeled, pit removed, and diced
1 tablespoon butter or olive oil
2 tablespoons cumin (less if you don’t like spicy)
1 1/2 tablespoons sea salt
2 teaspoons fresh ground pepper
2 teaspoons cayenne pepper
In a large stock pot, saute onions and garlic in 1 tablespoon of butter or olive oil until onion becomes translucent. Lower the temperature to medium and add tomatoes, cumin, salt, pepper, cayenne pepper. (If you like, you can add corn, bell peppers, squash or other veggies.) Add chicken and broth and cook until chicken is done (about 20 minutes). Shred chicken in pot and add avocado 10 minutes before serving. Serve with shredded cheese, sour cream, and/or tortilla strips.
Serves 8