INGREDIENTS
1 large onion chopped
4 medium carrots,chopped 1/2-inch thick
6 Celery stalks, chopped 1/4 inch thick
2 medium zucchinis, chopped ½ inch cubes
1 large can (or 4 small cans) of El Pato brand salsa fresco salso (or “hot tomato sauce”, the yellow can not the green!)
2 large chicken breasts
2 tablespoons olive oil
5 cups chicken broth
3 cups water
Salt and pepper
1 bunch cilantro chopped
Lemon or lime wedges (to garnish)
Avocado (to garnish)
INSTRUCTIONS
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Heat pot on high heat with one tablespoon olive oil and sear the chicken breasts till brown on all sides.
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Remove and transfer to a plate/bowl (you will add it back).
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Sauté onions with the rest of the olive oil in that same pot till translucent.
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Add carrots & celery
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Add chicken, broth, water, El Pato sauce, and 1 tsp salt.
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Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
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Remove chicken, shred with a fork, and add back to pot. Lower heat to medium-low and let cook for 25 more minutes.
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Taste and add more salt and then pepper as needed.
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Throw in cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
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Ladle in a bowl, squeeze in lemon or lime and add avocado.
