Chicken Avocado Lime Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1 cup green onion, chopped (including whites, mince the whites)
• 2 jalapenos, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
• 2 garlic cloves, minced
• 4 (14 1/2 ounce) cans low sodium chicken broth
• 2 roma tomatoes, seeded and diced
• 1/2 teaspoon ground cumin
• salt and pepper, to taste
• 1/3 cup cilantro, chopped
• 3 tablespoons fresh lime juice
• 3 medium avocados, peeled, cored and diced
• tortilla chips, for serving
• monterey jack cheese, for serving
• sour cream, for serving

Recipe

• 1 in a large pot heat 1 tbsp olive oil over medium heat.
• 2 once hot, add green onions and jalapenos and sauté until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing.
• 3 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).
• 4 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.
• 5 stir in cilantro and lime juice.
• 6 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).
• 7 serve with tortilla chips, cheese and sour cream if desired.