Ingredients:

• 1 1/2 lbs. boneless skinless chicken breasts, or 3 cups shredded rotisserie chicken
• 1 Tbsp. olive oil
• 1 1/4 cups chopped green onions (including whites, mince the whites)
• 2 jalapeños, seeded and minced
• 3 cloves garlic, minced
• 4 (14.5 oz.) cans of low-sodium chicken broth, no sugar added
• 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

INSTRUCTIONS:

1. 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 sautéing.
2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). Bring mixture to a boil over medium-high heat.
3. 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, and rotisserie chicken now if using.
5. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually).