Southwestern Chicken Soup with Avocado

Southwestern Soup

Mix in a bowl:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1/2 teaspoon black pepper

Line a baking dish or pan with foil.

Put 1  lb of  boneless skinless chicken breast in the dish.

Drizzle with 1 tsp olive oil.

Cover both sides of chicken with spice mix

Bake at 350 degrees for 35 to 40 min or until thoroughly done.

Take chicken out a allow to cool a bit.

Shred with two forks into bite sized pieces.

While the chicken is baking

Blend in a blender

2 cans  diced or chopped fire roasted tomatoes

1 small chopped onion

Pour into a stock pot and simmer on low.

Take the shredded chicken and add to the blended mixture in the stock pot.

Add 1 1/2 cups free range chicken broth.

Simmer 15 minutes on low.

Serve with sliced avocado on top.

Recipe by Christy Butch


About christybutch

Hi! I am Christy Butch. Married to Garrett Butch and the mother of two boys, Collin and Ryan. I am the Co-Founder of Maximum Potential, a company that teaches people how to work with autistic children. I am also a Strength Coach CF-L1 Instructor and Olympic Lift Coach as well as Nutrition Certified. This blog is about the journey to drastically change my families diet to better our immediate and long term health. I am excited to see what lies in store for us, especially my 7 year old who is autistic.We are now following a diet of meat.vegetables.nuts,seeds,little starch and little sugar.
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