Chicken Avocado Lime Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

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

Directions

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

Once hot, add green onions and jalapenos and sauté 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.

Nutrition

• Calories: 651.5
• Total Fat: 43.9
• Saturated Fat: 9
• Cholesterol: 109
• Sodium: 248.5
• Total Carbohydrate: 22.9
• Dietary Fiber: 11.5
• Total Sugars: 3.4
• Protein: 47.7