Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

Slightly adapted from Cooking Classy

Makes 6 servings

Per serving

½ Leaner protein serving

3 condiments

1 vegetable

1 fat serving

 

• 1 1/2 lbs boneless skinless chicken breasts*
• 1 Tbsp olive oil
• 1 cup chopped green onions (including whites, mince the whites)
• 2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
• 2 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth
• 1 ½ cups 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
• 4.5 ounces avocados, peeled, cored and diced
• 1 ounce Monterey jack cheese (optional as topping)

 

Directions

• 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 (cook time will vary based on thickness of chicken breasts). 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. 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. Top with cheese or sour cream if desired.
• *For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.