Chicken Avocado Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 1/2 lbs boneless skinless chicken breasts,* (or 3 cups shredded rotisserie chicken)

1 Tbsp olive oil

1 1/4 cups chopped green onions (including whites, mince the whites)

2 jalapeños, (seeded and minced**)

3 cloves garlic, (minced)

4 (14.5 oz) cans low-sodium chicken broth***

2 Roma tomatoes,**** (seeded and diced)

1/2 tsp ground cumin

Salt and freshly ground black pepper

1/3 cup chopped cilantro

3 Tbsp fresh lime juice

3 medium avocados (, peeled, cored and diced)

Tortilla chips (, monterrey jack cheese, sour cream for serving, optional)

Directions

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 (otherwise wait to add rotisserie chicken until the end). 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, and rotisserie chicken now if using.

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: 373 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Cholesterol: 73 mg
• Sodium: 728 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 8 g
• Total Sugars: 2 g
• Protein: 29 g