Ingredients
1½lbschicken breasts,boneless skinless, or 3 cups shredded rotisserie chicken
1tbspolive oil
1¼cupsgreen onions,chopped, including minced whites
2jalapeños,seeded, minced
3garlic cloves,minced
58ozchicken broth,(4 cans), low-sodium
2Roma tomatoes,seeded, diced
½tspground cumin
salt and freshly ground black pepper
⅓cupcilantro,chopped
3tbsplime juice,fresh
3medium avocados,peeled, cored, and diced
tortilla chips
monterey jack cheese
sour cream
Preparation
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the green onions and jalapenos, then sauté for about 2 minutes until tender, adding garlic during the last 30 seconds of sautéing.
Add the chicken broth, tomatoes, cumin, season with salt and pepper to taste, then add chicken breasts.
Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium, cover with a lid, and allow to cook, stirring occasionally, for 10 to 15 minutes, until the chicken has cooked through.
Reduce the burner to warm heat, remove the chicken from the pan, and let rest on a cutting board for 5 minutes.
Shred the chicken and return to soup. Stir in the cilantro and lime juice, and rotisserie chicken.
Add the avocados to the soup, then serve with tortilla chips, cheese, and sour cream. Enjoy!
