There’s nothing like homemade chicken soup, especially when you’re sick. Growing up in Georgia, the plethora of Mexican restaurants makes this soup a must whenever I have a cold! It is a bit spicy, but also light and refreshing from the fresh-cut tomato, avocado, cilantro and lime juice.

Preparation Time: 30 minutes

Difficulty: Easy

2 bone-in chicken breasts or thighs (or one of each)

1 avocado, peeled and diced

1-2 medium tomatoes, diced

1/2 white or yellow onion, diced and divided into two portions

1 lime, cut into halves

1/4 cup cilantro, minced

2 tablespoons light oil

salt, pepper, and red pepper (or cayenne) to taste

1 quart of chicken stock

1/4 cup white rice

Season chicken with salt, black pepper and red pepper. In a soup pot, heat the oil over medium-high heat. Add the chicken and cook until golden brown on both sides.

Add half of the onions and saute until translucent, stirring often. Add black pepper and red pepper (if additional spiciness is desired) and saute one more minute. Add the chicken stock and bring to a boil. Cover the pot and reduce the heat to medium-low. Let simmer for approximately 10-15 minutes, or until the chicken is tender.

Meanwhile, peel and chop avocado and squeeze the juice of 1/2 lime onto it to keep it from turning brown. Also dice the tomatoes, and mince the cilantro.

When the chicken is very tender, remove it from the broth and use a fork (and your fingers!) to shred the chicken into small pieces. Be careful b/c it will be hot! Meanwhile, add 1/4 cup white rice to the soup. Return chicken to broth, and simmer for an another 5-10 minutes until the rice is soft. Remove from heat and add the juice of 1/2 lime to your broth.

Just before you serve your soup, add the diced avocado, tomatoes and onion to each individual bowl – as much as you like. Garnish with cilantro and serve!