Fiesta Chicken Soup with Avocado & Cilantro

If you are looking for a spicy and savory Mexican dish for your next party, this fiesta chicken soup is it! Tender chunks of chicken simmered in a bold spicy sauce and topped with cool avocado will please everyone. And don't forget the NorCal margaritas to complement this fiesta of a soup!

Ingredients:
2.5 pounds fresh free range chicken breast diced
1 large onion diced
1 1/2 cups carrots diced
6 stalks of celery diced
1 sweet pepper diced
3 cloves fresh garlic minced
1 jar salsa Herdez brand
1 package gluten and preservative free fajita seasoning
1 6oz can mild green diced chili peppers
1 (8oz) can no salt added tomato sauce
1 carton organic gluten free chicken stock
1 lime zested and juiced
1/4 cup gold Tequila
Avocado
Fresh Cilantro
Seasoning(cumin, chili powder, garlic, salt, pepper)

Method:
1.) In a large pot, heat 1 tablespoon of EVOO over medium high heat. Add in onions, carrots, sweet pepper, garlic, and celery. Cook for 10 minutes, stirring occasionally until onions become slightly tender. Add in green chili pepper, salsa, tomato sauce and chicken stock. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes or until vegetables are slightly tender.
2.) Meanwhile, season chicken breast with lime zest cumin, chili powder, garlic, sea salt and black pepper to taste. Heat 1 tablespoon EVOO in a large cast iron skillet over medium high heat. Working in batches, cook the chicken until lightly brown and cooked through. Remove chicken from skillet and reserve in a glass dish.
3.) Add Tequila to skillet and simmer for 2 minutes scrapping up brown bits. Add mixture to large pot.
4.) Add cooked chicken to pot along with fajita seasoning and lime juice. Cover with lid and simmer for 10 or until soup is slightly thickened.
5.) Serve with fresh chunks of avocado and cilantro. For Primal, garnish with all natural preservative free sour cream (Daisy full fat).