Lyons Family Cookbook

Chicken Avocado Lime Soup

1 1/2

lbs

boneless skinless chicken breasts

1

Tbsp

olive oil

1

cup

chopped green onions (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

7 1/4

cups

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)

1

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.

2

Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts.

3

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).

4

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.

5

Add avocados to soup just before serving (if you don't plan on serving the soup right away, add the avocados to each bowl individually, about 1/2 an avocado per serving.

6

Serve with tortilla chips, cheese and sour cream if desired.