Mexican Chicken & Avocado Soup
Ingredients
- 1 tbsp ghee butter, coconut oil, or bacon fat
- 4 stalks celery, finely diced
- 1 large yellow onion, finely diced
- 4 carrots, finely diced
- 2 cloves garlic, grated or minced
- 2 tbsp TEX MEX blend
- 2 quarts 64 ounces chicken bone broth (homemade preferably)
- 1 cup canned pumpkin (nightshade-free), or 1/2 cup tomato paste
- 1 1/2 pounds shredded cooked chicken or 8 servings Slow-Cooked Salsa Verde Chicken
Preparation
Melt the ghee in a large pot over medium heat. Add the celery, onion, and carrots and cook for 4 to 5 minutes, until tender. Add the garlic and cook for 1 minute more. Add the TEX MEX spice blend, broth, and pumpkin and stir to combine. Bring to a boil, then lower the heat and let the soup simmer for 10 minutes
Add the shredded chicken to the pot and stir to combine. Heat briefly, just to warm the chicken, the taste for seasoning, adding more salt and pepper if needed
Ladle the soup into bowl and garnish each serving with avocado slices, cilantro, a squeeze of lime juice, and some coarse salt and cracked pepper