Ingredients Makes 4 servings
| 2 tbsp | extra virgin olive oil | 30 mL |
| 1 cup | finely chopped onion | 250 mL |
| 1⁄2 cup | chopped carrot | 125 mL |
| 1⁄2 cup | chopped celery | 125 mL |
| 1 tsp | diced seeded jalapeño pepper (optional) | 5 mL |
| 1⁄2 tsp | sea salt (approx.), divided | 2 mL |
| 2 | small cloves garlic, minced | 2 |
| 1⁄4 tsp | ground cumin | 1 mL |
| 1⁄4 tsp | dried oregano | 1 mL |
| 1 | can (14 oz/398 mL) diced tomatoes, | 1 |
| 6 cups | ready-to-use organic chicken broth | 1.5 L |
| 11⁄2 cups | thinly sliced cooked free-range chicken (See Tips) | 375 mL |
| 2 tbsp | freshly squeezed lime juice (approx.) | 30 mL |
| 1⁄2 | avocado, diced | 1⁄2 |
| 2 tbsp | chopped fresh cilantro | 30 mL |
Instructions
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion, carrot, celery, jalapeño (if using) and 1⁄4 tsp (1 mL) salt; cook, stirring, for 3 to 5 minutes or until vegetables start to soften. Stir in garlic, cumin and oregano, then add tomatoes and cook, stirring, for 1 minute.
- Stir in stock and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until vegetables are tender.
- Stir in chicken, lime juice and the remaining salt; simmer, uncovered, for 5 minutes. Remove from heat. Taste and adjust seasoning with salt and lime juice as desired.
- Divide soup among serving bowls and top with avocado and cilantro.
Use store-bought free-range roast chicken.
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