Mexican Pulled Chicken and Veggie Soup with Spicy Avocado Toast - Witten Kitchen

Ingredients

• 2 lb. skinless, boneless chicken thighs (fat trimmed off)
• 1 large yellow onion, diced into 1/2
• 2 garlic cloves, minced
• 1 Tbsp. adobe chile paste
• 1 Tbsp. ground cumin
• 2 Tbsp. light brown sugar
• 1/4 cup apple cider vinegar
• 1-24 oz. can of diced tomatoes
• 2 cups chicken stock + more for finishing soup
• 1 can kidney beans, drained
• 1 can pinto beans, drained
• 1 large bunch of Swiss Chard or another winter green
• To Garnish:
• Shredded cheddar cheese
• Chopped Scallions
• Spicy Avocado Toast: Bread of your choice
• 2 large avocados
• hot sauce
• 1 lime, juiced
• chia seeds, sprinkled on top