Chicken Avocado Soup

(by Madeline Smith)

1 T. olive oil (or coconut oil)

1 c. chopped green onions

2 jalapeños, chopped into small pieces

2 cloves garlic, minced

4 (14.5 oz.) cans low-sodium chicken broth

2 Roma tomatoes, chopped

1 t. ground cumin

salt and freshly ground black pepper to taste

1 1/2 lb. boneless skinless chicken breasts, cut into bite size pieces

3 T. fresh lime juice

3 medium avocados, peeled, cored and diced

Optional: tortilla chips, Monterey Jack cheese, cilantro, and sour cream for serving

In a large pot, heat olive oil.

Once pan is hot, add green onions and jalapeños, and sauté for about 2 minutes.

Add garlic, and sauté for 1 minute.

Add chicken broth, tomatoes, and cumin.

Season to taste with salt and pepper.

Add chicken and bring mixture to a boil.

Reduce heat to medium, cover, and cook for 10 - 15 minutes, stirring occasionally.

Stir in lime juice.

Add avocados to soup just before serving.

Serve with tortilla chips, cheese, cilantro, and sour cream if desired.

Serves 6.