6 Servings 25 min Cook
1 Tbsp Olive Oil
1 Cup, chopped Scallions
2 Pepper Jalapeno Peppers
2 Cloves, minced Garlic
6 Cup Chicken Broth
2 Tomato Roma Tomatoes
1/2 Tsp, ground Cumin
1 Dash Salt
1 Dash Pepper
23 1 Oz Chicken Breast
1 1/3 Cup Fresh Cilantro
3 Tbsp Lime Juice
2 Fruit, without skin and seed Avocados
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 sauteing.
Add chicken broth, tomatoes, cumin, and season with salt and pepper to taste.
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, the author recommends adding the avocados to each bowl individually, about 1/3 an avocado per serving).