Chicken Soup For the Cuban's Soul

No, this isn't the 1000th version of the "Chicken Soup" book. And it may not even be 100% Cuban. It is, though, a spin-off of one of my favorite soups, hailing from Cubana Cafe (see February's blogs for a review).

What you will need:

2 boneless skinless chicken breasts
1 quart chicken broth
1 quart water
1 sweet potato, medium dice (prepare while chicken is cooking)
1/2 bag of snow peas, thinly sliced lengthwise (prep whle chckn is ckng)
1 medium tomato, small dice (p.w.c.i.c.)
1 avocado, sliced
2 limes
1 small bunch fresh cilantro
Salt, hot sauce

How to do it:

Pour the broth and water into a big pot over high heat, and add the chicken breasts. Leave the chicken in there until cooked through, about 18-20 minutes. Once the breasts are done, turn off the heat, take them out, and then add the sweet potatoes to the liquid. Let them cook for about 10 minutes.

Allow the chicken to cool, and then shred with your hands. Add the shredded chicken back into the pot, along with the snow peas. Season to taste with salt and then ladel the soup into bowls. Garnish each bowl with tomatoes and avocado, squirt with lime juice, and tear some fresh cilantro right on top. Add hot sauce, please! but to taste, of course.

And it'll come out looking like this: