Simple Mexican Soup

0 Melt the butter in the bottom of a heavy bottomed pan (enameled cast-iron works great) over medium heat. Season the chicken liberally with the sea salt, cumin, and garlic powder then transfer to the hot pan. Sear each side for 3 to 4 minutes, or until a light brown color develops. Add just enough water to cover the chicken, cover with a lid, reduce the heat to medium/low, and let simmer for 25 minutes. After 25 minutes, pull the chicken from the pot and shred in a separate bowl. Once shredded, return the chicken to the pot with the cooking water.
1 Add the carrots, potatoes, and chicken broth. Cover and then simmer over medium/low heat for 25 minutes, or until the potatoes are fork-tender.
2 Stir in the coconut milk and lime juice. Taste and add any additional seasoning you like.
3 Serve with the green onion, sour cream, fresh avocado, and cracked black pepper. Enjoy!