Mexican Pulled Chicken and Veggie Soup with Spicy Avocado Toast
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Cooking tools:
- Dutch oven
- Slow cooker
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
- Plate
- Mixing bowl
- Fork
- Citrus press
- Toaster
- Oven
- Airtight container
- Refrigerator
- Freezer
- Spoon
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
- 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
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