Avocado Chicken Soup with Lime & Cilantro

Directions

1. Rinse the jalapeño and tomatoes; seed and mince the jalapeño, and dice the tomatoes medium.
2. Peel and finely dice the onion, then mince the garlic.
3. Heat a medium saucepan over medium heat.
4. Add virgin coconut oil and swirl to coat; add the onion and jalapeño and cook, stirring often, until softened, about 2–3 minutes.
5. Add the garlic and tomatoes to the pan and cook for about 1 minute more.
6. Slice the chicken in half horizontally to create thin fillets, then set aside.
7. Pour in the broth and season with cumin, salt, and pepper; bring to a boil.
8. Add the chicken to the liquid, reduce to a simmer, cover, and cook until the chicken is cooked through, 8–10 minutes; transfer the chicken to a plate when done.
9. Rinse and pat dry the cilantro; pull leaves from the stems and chop the leaves, discarding the stems.
10. Halve and pit the avocado, then scoop out the flesh and dice.
11. Shred or dice the chicken and return it to the soup; stir in three-quarters of the cilantro and the lime juice.
12. Cut the remaining half lime into wedges and set aside for serving.
13. Ladle the soup into bowls, mix in the avocado, and garnish with the remaining cilantro and lime wedges.