Ingredients
- 2 cups cooked chicken shredded or diced into 1/2″ cubes
- 2 tsp oil avocado or olive
- 1 bundle green onions chopped and divided (about 1/2 cups)
- 2 garlic cloves minced
- 1 14/5 oz can petite diced tomatoes drained
- 5 1/2 cups chicken broth use bone broth for extra goodness
- 1 tsp cumin
- 1 tsp real salt
- 2 avocados diced
- 1/2 cup cilantro chopped
- toppings: lime wedges, queso fresco, and tortilla ships if desired
Instructions
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In a large pot, saute 1 cup of the green onions and all of the garlic with the oil over medium heat for two minutes.
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Add the diced tomatoes, broth, cumin, and Real Salt and bring to a boil over medium-high heat.
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Cover the pot and simmer on low for 15-20 minutes.
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Prep bowls with your desired ingredients- add some chicken, avocado, fresh green onions, and cilantro. Pour some of the prepared broth over each bowl, and serve with your desired toppings.
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To reheat, store the broth separately from the rest of the toppings, then reheat separately and combine as described above.
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