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Mexican Chicken Soup

Ingredients

• 1/4 cup avocado oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 (14 1/2-oz) can fire-roasted whole tomatoes
• 1 1/2 cups chicken bone broth
• 1 cup full-fat coconut milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 1 teaspoon paprika
• 3/4 teaspoon finely ground sea salt
• 1 cup shredded cheddar cheese (dairy-free or regular) (optional)
• 2 medium Hass avocados, peeled, pitted, and sliced
• Handful of fresh cilantro leaves

Directions

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.

Attribution