Mexican Chicken Soup



  1. Heat the oil in a saucepan over medium heat.
  2. Add the onion, garlic, and bell pepper and saute until fragrant for 5 minutes.
  3. Add the chicken, tomatoes, broth, coconut milk, vinegar, cumin, oregano, paprika, and salt.
  4. Stir to combine, cover, and bring to a light simmer over medium-high heat.
  5. Once simmering, reduce the heat and continue to simmer for 15 minutes.
  6. When the soup is done, divide evenly among 4 bowls.
  7. Top each bowl with 1/4 cup of the cheese (if using), one-quarter of the avocado slices, and a sprinkle of cilantro.