- 4 chicken breasts, no skin, no bone
- 2 tablespoons canola oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeno chile pepper, seeded and minced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup tomato, seeded and chopped
- 4 cups chicken stock
- 3 tablespoons lime juice
- 1/4 cup cilantro leaves, chopped
- 1 avocado – diced, as the garnish
- In a bowl, add the cumin, paprika, oregano, cinnamon, salt and pepper.
- Rinse the chicken and pat dry. Cut into cubes. Add to the spices and toss. Set aside. Wash hands thoroughly.
- Remove and discard seeds from the jalapeno (unless you prefer things super hot) and mince the pepper. Chop the onion.
- Crush and mince the garlic. Cut the tomato in half and squeeze to release and discard seeds. Chop the tomato.
- In a soup kettle over medium high heat, add the oil. Once hot add the onions and jalapeno peppers. Stir and cook for about 1 minute. Add the chicken. Stir and cook for about 2 minutes. Add the garlic and tomato. Stir and cook for about 1 minute. Add the stock and 2 Tbsps of the lime juice reserving 1 tablespoon for below). After it comes to a boil, reduce to a simmer and cook for 15 minutes.
- Meanwhile, chop the cilantro. To dice the avocado, cut in half and remove the seed. With a knife score the avocado down to the peel, both lengthwise and crosswise. Turn the peel inside out and cut off the flesh into a small bowl with the remaining lime juice.
- When the soup is done, remove it from the heat and stir in the cilantro while the soup is still very hot. Ladle the soup into 4 bowls and spoon 1/4 of the avocado into each bowl. Serve immediately.