Ingredients:
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 large onion, peeled and chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 3 cans (4.5 ounces each) chopped green chiles
• 14.5 ounces fire-roasted crushed tomatoes
• 3 quarts chicken stock
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper
• 1/2 teaspoon turmeric
• 2 1/2 cups sliced carrots
• 4 cups chopped cabbage
• 3 cups small broccoli florets
• 2 avocados, peeled and diced
• Salt and pepper to taste
Instructions:
1.
Sauté Vegetables: Set a large 6-8 quart pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for 5-6 minutes until softened.
2.
Cook Chicken: Add whole raw chicken breasts, chopped green chiles, crushed tomatoes, chicken stock, cumin, crushed red pepper, turmeric, carrots, and 1 1/2 teaspoons sea salt. Bring to a boil, then lower the heat and simmer for 20+ minutes until the chicken breasts are cooked through.
3.
Shred Chicken: Remove the chicken with tongs and set it on a cutting board to cool. Add the chopped cabbage and broccoli to the pot and continue to simmer to soften the broccoli.
4.
Combine Ingredients: Shred the chicken breasts with two forks and stir it back into the soup. Once the broccoli is tender, taste and adjust the seasoning with salt and pepper as needed.
5.
Serve: Serve warm with a generous amount of diced avocado on top.