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