| 2 Tbsp | olive oil |
| 1 medium | yellow onion |
| 2 stalks | celery |
| 1 medium | jalapeno (seeds removed) |
| 4 cloves | garlic |
| 3/4 lbs | chicken breast |
| 6 c | chicken broth |
| 14.5 oz | diced tomatoes with chilis |
| 1 tsp | oregano |
| 1/2 Tbsp | cumin |
| 1 medium | lime (~2 Tbsp juice) |
| 1/2 bunch | cilantro (rinsed) |
| 1 medium | avocado |
Dice the onion, celery, and jalapeno. Mince the garlic. Combine and cook in olive oil over medium heat for about five minutes.
Pour mixture into crock pot. Add chicken breast, chicken broth, tomatoes, oregano and cumin. Cook on low all day or high for for half.
Remove the chicken and shred with two forks. return the meat to the pot. Squeeze the lime juice into the soup. Roughly chop the cilantro, add to the pot, give it a quick stir and serve. Dice the avocado and add a few chunks to each bowl.
From Sue – Fall 2016