Ingredients
Scale
- 4 Chicken breast halves.
- ¼ tsp Chili Powder.
- ¼ tsp Garlic Powder.
- 4 Cups Organic Chicken Broth or homemade Chicken broth ( be sure to get the gluten free kind).
- 2 Serrano Chile Peppers, Cut and scrape out all seeds & Chop in small pieces (can use hotter peppers if your spicy).
- 4 to 5 Garlic Cloves, peeled and minced.
- 2 Tomatoes, chopped
- ½ of an Onion, chopped * optional, not everybody likes onions.
- 1 Tbsp Olive Oil
- Juice of 2 Limes (or ⅓ Cup Lime juice)
- ½ tsp Lime Zest * optional
- 2 Tbsp fresh Cilantro, chopped
- 1 Avocado, peeled and chopped.
- Dash Sea Salt* optional
Nutrition
Serving size: 1 cup,( 8 ounces) Calories: 174 Fat: 11.5 g Carbohydrates: 11 g / Net Carbs: 6.9 g Sugar: 2.7 g Fiber: 4.1 g Protein: 7.1 g
Directions
- 1. Preheat Oven to 400 F, and line or oil a baking dish.
- 2. Place chicken in dish and sprinkle with chili powder and garlic powder.
- 3. Bake Chicken for 20 minutes.
- 4. while chicken is baking, put a large stock pot on stove top.
- 5. Add Olive oil to stock pot, then saute : Minced Garlic, Serrano peppers, and Minced Onion, in stock pot for 3 minutes, or until veggies are softening.
- 6. Add Chopped Tomatoes to the stock pot and simmer for 2 minutes more.
- 7. Add Chicken broth and Lime juice to the stock pot and stir, put heat on low.
- 8. Remove chicken from oven when done, and cool just enough to chop into bite size pieces.
- 9. Add Chopped Chicken to stock pot, and stir.
- 10. Bring stock pot to a boil, then reduce heat to Low, and cover pot with lid.
- 11. Simmer for 20 Minutes.
- 12. Place some Chopped Avocado chunks into each individual serving bowl. * Do not throw avocado into cooking soup pot, it gets gross.
- 13. Pour Soup over avocado in serving bowls.
- 14. Garnish with Cilantro.
- 15. Can add Sea Salt to taste.