1 1/2
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lbs
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boneless skinless chicken breasts
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1
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Tbsp
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olive oil
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1
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cup
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chopped green onions (including whites, mince the whites)
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2
|
|
jalapenos, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
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2
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|
garlic cloves, minced
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7 1/4
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cups
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low-sodium chicken broth
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2
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|
Roma tomatoes, seeded and diced
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|
1/2
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tsp
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ground cumin
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|
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Salt and freshly ground black pepper
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1/3
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cup
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chopped cilantro
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3
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Tbsp
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fresh lime juice
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3
|
|
medium avocados, peeled, cored and diced
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|
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Tortilla chips, Monterrey Jack Cheese, Sour Cream for serving (optional)
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|
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1
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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.
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2
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Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts.
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3
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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).
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4
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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.
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5
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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.
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6
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Serve with tortilla chips, cheese and sour cream if desired.
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