CHICKEN AVOCADO SOUP
Steps:
- Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside. In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot. Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes. Add diced tomato; Sauté 1 minute, until soft. Add chicken broth, cumin, and salt to pot. Stir well and bring to a boil. Cover pot and simmer on low for 15 to 20 minutes. Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.
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