Caldo Xochitl (Mexican Hot Flower Soup)

Directions

1. 1
   Chop the garlic, onion and celery.
2. 2
   Place them in a large pot with 1 Tbsp of olive oil and cook over medium heat until soft (about five minutes).
3. 3
   Add the chicken breast (freeze the others that came in the pack) and 6 cups of water. Simmer with a lid on for about 30 minutes (med/low heat).Carefully remove the chicken breast from the pot and remove the meat from the bone with a fork and knife. Shred the meat into small pieces and return it to the pot.
4. 4
   Add the chicken soup base, stir to dissolve.
5. 5
   Add the can of tomatoes with chiles and the juice from one lime. Chop bunch of cilantro and add to the pot. Taste the broth and adjust the salt, lime or cilantro to your liking.Slice the avocados, chop the remaining cilantro and slice the remaining lime.
6. 6
   Serve each bowl of soup with avocado, cilantro and lime as garnishes.