Chicken Avocado Lime Soup

.

Ingredients

Ingredients
1 1/2 lb	chicken breast
1 T	olive Oil
1 C	chopped Green Onions (including whites, mince the whites)
2 jalapeños	seeded and minced (leave seeds if you want soup spicy)
2	cloves garlic (minced)
4 cans	low sodium chicken broth (14.5 oz. cans)
2	Roma Tomatoes, seeded and diced
1/2 tsp	ground cumin
salt
pepper
1/3 C	chopped cilantro
3 T	fresh lime juice
3 medium	avocados (peeled, cored and diced
	tortilla chips
	Monterrey jack cheese
	sour cream (optional)

 

Preparation

In a large pot heat 1 Tbsp olive oil over medium heat.

Once hot, add green onions and jalapeños and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing.

Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts.

Bring mixture to a boil over medium-high heat.

Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).

Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup.

Stir in cilantro and lime juice.

Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).

Serve with tortilla chips, cheese and sour cream if desired.