Ingredients
- 3.5 lb boneless skinless chicken breast (about 5–6 chicken breasts)
- 8 cups chicken broth (For a list of Whole30 Approved Bone Broths, click here)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon cumin
- salt to taste
- 1 4 ounce can chopped green chile peppers
- 8 roma tomatoes, diced
- sliced avocado
- 1/4 cup chopped fresh cilantro, for topping
- fresh lime juice
Instructions
Add the first 9 ingredients to your InstantPot, Crock Pot, or soup pot. Click “soup,” “slow cook,” or bring to a boil and simmer for 45 min (or until chicken is cooked through) in your soup pot. The important part here is that the chicken is cooked through! Remove the fully cooked chicken onto a cutting board and shred into bite sized pieces. (Pro tip: you can use the whisk on your KitchenAid and it shreds it SO EASILY!) Pour the broth into a pitcher. Put diced shredded chicken, tomatoes, and avocado slices into individual bowls and pour the steaming broth on top. Top with fresh squeezed lime juice and cilantro. For added crunch, also top with jicama slices. Enjoy!
Notes
Store the shredded chicken and broth mixture separately from the tomatoes, avocados, and toppings (so you don’t have to reheat them- yuck!).
