Prep Time: 30 min - Cook Time: 30 min - Total Time: 60 min
1 Butternut squash, spiralized (or store-bought)
2 tbsp olive oil
1 small onion, peeled and chopped
2/3 cup fresh chopped cilantro, divided
3 cloves garlic, minced
4 cups chicken broth
2 cans diced “fire-roasted” tomatoes
2 whole skinless chicken breasts
2 tbsp of Healthy U Cozy Spice
2 carrots, thinly sliced
1 1/2 cups shredded cheese
1-2 avocados, diced
In a large stockpot, heat the oil over medium-high heat. Add onions, 1/3 cup cilantro, and garlic. Sauté for 3 minutes.
Stir in chicken broth, tomatoes, whole raw chicken breasts, spices, and 3/4 tsp salt. Bring to a boil.
Add the carrots and reduce the heat to medium. Cook for another 10-12 minutes.
Remove the cooked chicken breasts with tongs shred them. Add the chicken pieces back to the soup.
Stir in half the cheese and cook until it is melted.
Serve with remaining cheese, cilantro, and avocado.