3 chicken breasts, boneless, skinless
1 small onion, chopped
1/4 cup cilantro leaves
1 tablespoon oregano
3 cloves of garlic, peeled, chopped
Salt to taste
1 tablespoon oil
6 cups chicken broth
Heat the oil in a large saucepan and sauté the onions and garlic for 1 minute. Carefully add in the broth, oregano and the chicken. Bring to a boil and then turn down to a simmer for 1 hour.
Remove the chicken from the pot and use 2 forks to shred the chicken. Place shredded chicken back in pot. Chop up the cilantro, tomato and avocado and add to soup. Let the soup sit for 10 minutes before serving.
Serves 4 to 6.
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