2 tbsp olive oil

1/2 medium onion, chopped

2 celery stalks, chopped

1 pepper, chopped

2 chipotle peppers (in adobo), chopped

3 garlic cloves, minced

2 chicken breasts

6 cups broth

1 tbsp tomato paste

1/2 tbsp cumin

1/2 lime, juiced

1/4 cup fresh parsley, chopped

1 medium avocado, chopped

Heat the oil over medium heat then add the onion, celery and red pepper. Sauté the veggies until softened, about 5 minutes. Stir in the garlic and chipotle peppers
Add the remaining ingredients, except the avocado, lime and parsley. Bring to a boil
Reduce the heat and simmer for an hour
Remove the chicken from the pot and shred it with two forks. Return the chicken to the pot and stir in the lime juice and parsley
Top each bowl with the fresh chopped avocado