Mexican Chicken Lime Soup

• 2 teaspoons becel oil (I used olive oil)
• 1 medium onion, chopped
• 2 cloves garlic, smashed
• 1 boneless skinless chicken breast half, diced in half inch pieces
• 4 -6 cups low sodium chicken broth (depending on how thick you like your soup;I used 4 cups)
• 1 medium avocado, diced
• 1 large tomatoes, diced
• 1 lime, juice of
• 1/4 teaspoon hot sauce (I used about half a teaspoon of tobasco)
• 1/4 cup fresh cilantro, rough chopped

1. In a large saucepan, heat oil over medium low heat.
2. Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
3. Add stock and bring to boil.
4. Stir chicken in and reduce heat to low.
5. Partially cover and simmer very gently for about 10 minutes.
6. In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
7. Just before serving, stir in tomato/avocado mixture; serve immediately.

becel oil, onion, garlic, chicken breast, chicken broth, avocado, tomatoes, lime, hot sauce, fresh cilantro

Taken from www.food.com/recipe/mexican-chicken-lime-soup-94499 (may not work)