1 Tbsp olive oil
5/8 tsp. salt
1 cup chopped green onions (including whites, mince the whites)
2 cloves garlic, minced
4 cups low-sodium chicken broth
3 Roma tomatoes, seeded and diced
1 tsp ground cumin
1 drop Oregano Essential Oil
2 drops Lemon Essential Oil
2 drops Lime Essential Oil
1 drop Cilantro Essential Oil
2 medium avocados, peeled, cored and diced
GF Tortilla chips and dairy-free sour cream for serving (optional)
In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add chicken and brown on all sides. Total cooking time will be about 15 minutes. Remove to plate. Reduce heat to medium ad add green onions. Saute until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing. Add chicken broth, tomatoes, cumin, and season with ¼ tsp. salt and pepper to taste. Add chicken back to pan. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in essential oils.
Add avocados to each bowl individually, about 1/2 an avocado per serving. Serve with tortilla chips and sour cream if desired.
*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.