I love On The Border’s soup, though it can be a tad too spicy sometimes. In the opinion of my husband, this soup is even better than OTB’s. My children refuse to eat it. You can be the judge.
1 clove minced garlic
2 Tbsp. butter
1 tsp. dried cilantro
1 Tbsp. ground cumin
Serve with: avocado and white rice
*Note: I only made half the recipe when I was taking the photos (since it was only us eating it), so it will make twice as much as it shows.
|1. Cook and shred your boneless chicken breasts. I just stuck mine in a large pot of water, brought it to a boil and then turned it on low and cooked it (covered) for 1 hour. It was tender and easy to shred.|
|2. Add 2 cans of diced tomatoes (don’t drain).|
|3. Add two cans of chicken broth.|
|4. Add the butter, garlic, salsa, cilantro, and cumin. Stir.|
|5. Let simmer for 30 minutes.|
|6. Cut up an avocado.|
|7. And cook some rice (I used minute rice). Place a few spoonfuls of rice in the bottom of your bowl.|
|8. Add your soup and serve with avocado!|