Caldo de Pollo

1 tbsp olive oil

1 medium oniondiced

½ cup carrotsdiced

2 stalks celery

½ cup bell peppers

2 cloves garlic

6 cups chicken broth

1 14.5-oz can diced tomatoeswith liquid

1 lb boneless skinless chicken breasts

1 tsp cumin

¾ tsp salt

½ tsp black pepper

¼ cup fresh cilantro

Optional toppings

1 medium avocadosliced

6 tbsp sour cream

Lime wedges

Fresh cilantro

Heat olive oil in a large pot over medium-high heat, bring to a simmer. Add onion, carrots, celery, and bell peppers. Saute for around 5-7 minutes, until browned and soft. Add garlic and saute for about 1 more minute, until fragrant.

Add broth, canned tomatoes, chicken, cumin, salt, and pepper to the pot and bring to a boil. Reduce heat and simmer for 30 minutes, until chicken breast is thoroughly cooked.

Remove chicken from the pot and shred it using two forks. Add shredded chicken back to the pot and simmer for 5 minutes.

Stir in chopped cilantro. Adjust salt and pepper to taste.

Serve in bowls and garnish with toppings, including toasted Sonora Tortilla matchsticks.

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Caldo de Pollo