Mexican Chicken Soup

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced carrots, celery, and bell pepper; cook for another 5 minutes.

Add diced zucchini and tomatoes; cook until softened, about 3-4 minutes.

Pour in chicken broth and bring to a boil.

Add chicken, cumin, oregano, salt, and black pepper; reduce heat to low.

Simmer for 20-25 minutes, until chicken is cooked through.

Remove chicken, shred it, and return it to the pot.

Stir in lime juice and chopped cilantro.

Serve hot, garnished with avocado and additional cilantro.

Allergens