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Mexican Chicken (or Tofu) Soup
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Description
Scrumdilliumptious soup that is light, but filling, and super easy to prepare. Fantastic with either chicken or tofu, and mouthwatering with a little squeeze of lime juice! This is what I turn to for my heal-all, cure-all “chicken” soup.
Ingredients
- 1 pound Chicken Breast Or Tofu
- 2 dashes Cumin, Salt, Garlic, And Pepper To Taste
- 2 quarts Chicken Or Vegetable Broth
- 1 whole Tomato, Chopped
- 1 whole Onion, Diced
- ½ bunches Cilantro, Chopped
- 1 whole Avocado
Preparation
1) Saute chicken breasts or tofu (cubed) in a little olive oil. Sprinkle with salt, cumin, and pepper to taste. If using chicken, cut into small pieces when done cooking. Set all aside.
2) In a stock pot, bring broth to simmer. Add tomato and onion, chopped. Add chicken or tofu and a handful of chopped cilantro.
3) Serve over rice in bowls with a wedge of lime and 1/4 chopped avocado on top.
Excellent with a few tortilla chips crumbled on top!
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