Chicken Avocado Lime Soup

24 oz Tyson boneless, skinless chicken breast
1 cup, chopped Onions, raw
2 serving jalepeno, pepper, fresh (1 pepper =1serving) (by TONYAINPROGRESS)
58 fl oz Chicken Broth
2 serving Average Roma Tomato (by RUCGIEB)
.5 tsp Cumin - ground (1 tsp) (by INFORM555)
5.3 tbsp Cilantro, raw
3 fruit without skin and seeds Avocados, California (Haas)
2 clove Garlic
1 tbsp Extra Virgin Olive Oil
.25 cup Lime Juice

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.

Serving Size: Makes approximately 12- 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user KRISSYMAE.