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.