- In a large pot, cook 1 cup of rice according to package instructions.
- In a separate pot, cook 4 chicken thighs in 4 cups of water until fully cooked.
- Remove the chicken from the pot and shred it.
- In the same pot, add 1 diced onion and 2 minced garlic cloves. Cook until the onion is translucent.
- Add the shredded chicken, 1/4 cup of diced sundried tomatoes, and 1 teaspoon of cumin to the pot.
- Pour in the chicken broth from cooking the chicken.
- Let the soup simmer for 10 minutes.
- Stir in 1 cup of heavy cream and let it simmer for an additional 5 minutes.
- Serve with a sprinkle of oregano and sliced avocado on top.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.