Chicken Avocado Soup

 





Ingredients

1 1/2 lbs boneless skinless chicken breasts

1 Tbsp olive oil

1 1/4 cups chopped green onions 

2 jalapeños

3 cloves garlic

4 (14.5 oz) cans low-sodium chicken broth

2 Roma tomatoes

1/2 tsp ground cumin

Salt and freshly ground black pepper

1/3 cup chopped cilantro

3 Tbsp fresh lime juice

3 medium avocados 

Tortilla chips , monterrey jack cheese, sour cream for serving 


Instructions


In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add 

green onions and jalapenos and saute until tender, about 2 minutes, 

adding garlic during last 30 seconds of sauteing.




Add chicken broth, tomatoes, cumin, season with salt and pepper to 

taste and add chicken breasts if using . 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 .

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, and rotisserie chicken now if using.

Add avocados to soup just before serving . Serve with tortilla chips, 

cheese and sour cream if desired.




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