Chicken Avocado Soup

Easy to make and delicious! A hint of lime gives it a fresh zesty flavor, and the heat of the jalapenos is tempered by the avocado. Cheese and sour cream makes the broth rich and creamy. Top it with some tortilla chips just before you eat it for a nice crunch. It's a 10 out of 10 in my book!

It takes about 15 to 20 minutes of prep, another 20 minutes to cook, and makes about 11 to 12 cups of soup.

Ingredients:

• 1½ Lbs Boneless Skinless Chicken Breasts - cut in half lengthwise
  or 3 Cups Shredded Rotisserie Chicken
• 1 Tbsp Avocado Oil
• 1¼ Cups Green Onions (including whites) - chopped
• 2 Jalapenos, de-seeded and minced
• 3 Cloves Garlic - minced
• 16 oz. Chicken Broth
• 2 Roma Tomatoes, de-seeded and diced
• ½ tsp Ground Cumin
• Salt and Ground Black Pepper (to taste)
• ⅓ Cup Cilantro - chopped
• 3 Tbsp Fresh Lime Juice
• 3 Medium Avocados - peeled, cored and diced
• Tortilla chips , monterrey jack cheese, sour cream for serving (optional)

Start Cooking!

Saute the green onions and jalapenos in oil until tender (appx 2 min). Add the garlic and saute for another 30 seconds.

Add chicken broth, tomatoes, cumin, season with salt and pepper to taste. Add raw chicken breasts to the broth (if you are using pre-cooked rotisserie chicken wait until the end to add the chicken). Bring the mixture to a boil over medium-high heat.

Reduce heat to medium to keep the broth at a simmer, cover with lid and allow to cook, stirring occasionally, until chicken is completely cooked. (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 use a couple of forks to shred the chicken and return to soup. Stir in cilantro and lime juice (and the rotisserie chicken now if using).

Add appx one-quarter of an avocado to each bowl just before serving. Serve with tortilla chips, cheese and sour cream if desired.