1 1/2 lbs boneless skinless chicken breasts
1 cup chopped green onions
2 jalapeños, seeded and minced
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
1/3 cup chopped cilantro
3 medium avocados, peeled, cored and diced
In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and 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. 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 3 tbsp lime juice. Add avocados to soup just before serving. Serve with tortilla chips, cheese and sour cream if desired.

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