SUPER simple Mexi-soup

Well the weather has dropped below 60 degrees in California which means its time to whip up this super simple Mexican soup from my sister Amy. The thing I love about this soup is its got clean ingredients, easy to make and it's SUPER yummy. You can keep it clean and eat it as is or smother it in cheese and tortilla chips! - Coach Molly

SUPER simple Mexi-soup 
Serves 6

Macro Breakdown (without toppings)
20.7g Protien 
20g Carbs
10.4g Fat 
Ingredients:

4-6 boneless skinless chicken thighs, cubed
1 white onion, diced
2 small cans green chilis
1 can sliced black olives
1c sliced mushrooms
1 small container pico de gallo •
1qt chicken broth
2cloves garlic, diced
2-3 limes •
2tbsp coconut oil
1tbsp cumin •

Instructions:
Sauté chicken, mushrooms, onion, chilis, juice of 1 lime, garlic and cumin in coconut oil until chicken is (mostly) cooked. Add everything else and let simmer 15-20 min. Eat immediately or simmer until you're ready. Leftovers are bomb, too

Topping ideas: •
avocado, cilantro, lime, plantains, chips, cheese, Greek yogurt...whatever you're feeling!