Mexican Chicken Lime Soup

Ingredients: 

2 tablespoons extra-virgin coconut oil

1 onion, finely chopped

6 cloves garlic, thinly sliced

6 organic, free range, skinless, boneless chicken thighs, cut into 1/2-inch pieces

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce (read ingredients!)

6 cups low sodium, organic chicken broth
1 c carrots, chopped

1/2 cup chopped fresh cilantro

Juice of 2 limes

Salt and pepper

1 avocado, thinly sliced lengthwise or chopped

In a large saucepan, heat the oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the carrots, chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes.  Stir in the cilantro and lime juice; season with salt and pepper.  Pour soup into bowl and top with avocado.