Mexican Chicken Soup
4 bone in chicken breast halves
1 28-oz box or can of organic chicken broth
2 14-oz cans stewed tomatoes
1 Tbsp. ground cumin
1/2 cup chopped fresh cilantro
Diced avocado (optional)
Cook, debone and shred chicken
Combine chicken and remaining ingredients except cilantro
Bring to a boil then reduce to a simmer
Cover and keep on low simmer for 1 hour
(if you do this in a slow cooker cover and cook on low 8 hours)
Stir in cilantro
Serve in bowl (with avocado) if desired.
*to save time and make it even easier you can skip step 1 and shred the meat from a grocery store rotisserie chicken*
Healthy Living Pittsburgh 