Caldo de Pollo

Method

1. Place the chicken in a medium pot, cover with water, and bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes until the chicken is cooked through and a flavorful broth has formed.
2. Remove the chicken from the broth, shred it into bite-sized pieces using two forks, and return the shredded chicken to the pot.
3. Cut the zucchini into half-moon slices and add them to the simmering broth along with the sliced jalapeño, cooking for an additional 10 minutes until the zucchini is tender.
4. Taste the broth and adjust seasoning, then ladle the caldo into bowls ensuring an even distribution of chicken, zucchini, and jalapeño.
5. Slice the avocado and squeeze the lime juice over it to prevent browning, then arrange the avocado slices on top of each bowl.
6. Finish each bowl with a generous sprinkle of freshly chopped coriander and an extra wedge of lime on the side for squeezing.