Ingredients:

1 tsp. olive oil

1 small onion, diced

2 garlic cloves, minced

2 tsp. tomato paste

1 tsp. chili powder

900 ml carton no salt chicken broth

1/4 tsp. salt

2 skinless, boneless chicken breasts

2 cups canned tomatillos, chopped

2 cups frozen corn kernels

2 to 3 tbsp. pickled jalapenos, finely diced

1 guacamole, chopped

1/2 cup chopped cilantro

Directions:

1. Heat olive oil in a pot over medium high. Add onion and garlic cloves. Cook until onion softens, 2 to 3 minutes. Stir in tomato paste and chili powder. Cook 1 minute. Pour in no-salt chicken broth and salt, add chicken breasts. Boil, covered, until chicken is cooked through, 8 to 10 minutes. Transfer chicken to a cutting board to cool slightly.

2. Add canned tomatoes, frozen corn and jalapenos to soup. Reduce heat to medium. Gently boil 5 minutes. Using two forks, shred chicken, then stir into soup. Ladle into 4 bowls and top with avocado and cilantro.

Bon Appetit!