Ingredients: |
Ingredients: 1 1/2 lbs Boneless Skinless Chicken Breast (for larger chicken breasts, cut breasts in half through the length (thickness) of the breast to cook faster and evenly)
1 Tablespoon Olive oil
1 cup chopped green onions. (include whites and greens. Chop the whites)
2 jalapenos, seeded and minced. (leave seeds if you want the soup spicy)
2 cloves of 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 pepper
1/3 cup chopped cilantro
3 tablespoons Fresh Lime Juice
3 medium avocados, peeled, cored, and diced.
Tortilla chips, Shredded Monterrey Jack Cheese, sour cream for serving
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Directions: |
Directions:In a large pot, heat 1 Tablespoon olive oil over medium heat.
Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during the last 30 seconds of sauteing.
Add chicken broth, tomatoes, cumin, and season to taste with salt and pepper.
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 depending on the thickness of chicken breasts)
Reduce burner to warm heat, remove chicken from pot, and let rest on a cutting board for 5 minutes. Then shred chicken and return to soup.
Stir in Cilantro and Lime Juice.
Add avocados to each bowl individually. About 1/2 an avocado per serving.
Serve with tortilla strips, cheese, and sour cream. |
This recipe for Chicken Avocado Lime Soup is from