Chicken Avocado Lime Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Lime juice

  Raw

  3 tbsp or 45g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

Directions

1. Heat olive oil in a large pot over medium heat. Add scallions and jalapenos, sauté until tender, about 2 minutes. Add garlic during the last 30 seconds.
2. Add chicken broth, tomatoes, cumin, salt, and pepper. Add chicken breasts and bring to a boil over medium-high heat. Reduce to medium, cover, and cook until chicken is cooked through, about 10-15 minutes.
3. Lower heat, remove chicken, and let rest for 5 minutes. Shred chicken and return to the pot. Stir in cilantro and lime juice.
4. Add avocados just before serving. If not serving immediately, add avocado to each bowl individually, about 1/3 avocado per serving.