We had a delightful soup for dinner the other night.
It was light and full of flavor.

If you want to give Chicken Avocado Lime Soup a try,
just chop up some green onions.
Then saute them in a few tablespoons of olive oil
in a large stock pot.
Next, grab some garlic -
mince it up and saute in your pot.
This is the time when the brave souls among you
can add chopped jalapenos to the mix,
but I skipped that step.
Next, chop up some Roma tomatoes -
add them along with chicken stock and spices to your pot.
Then add shredded chicken breast or
take the easy route like I did and toss in cut up rotisserie chicken.
Bring the soup to a boil and simmer for about 20 minutes
to allow the flavors to combine.
Finally, add cilantro and lime juice to the pot.
Right before serving,
top each individual bowl with Monterey Jack cheese,
sour cream, avocado, and crushed up tortilla chips, as desired.
This soup is quick and easy
and the lime juice really kicks up the flavor.

We'll certainly be having it again.
Go on, give it a try!
Chicken Avocado Lime Soup
1 Tbsp olive oil
1 c. chopped green onions
2 cloves garlic, minced
2 jalapenos, seeded & minced
2 Roma tomatoes,cubed
4 (14.5 oz) cans chicken broth
1 rotisserie chicken, skinned & cubed
1/2 tsp ground cumin
Salt & pepper to taste
1/3 c. chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled & diced
Monterey Jack cheese, sour cream, & tortilla chips for serving.
In a large stock pot heat olive oil over medium heat. Add green onions, garlic, and (optional) jalapenos. Saute about 2 minutes, until tender. Add chicken broth, tomatoes, cumin, salt & pepper, and chicken. Bring mixture to a boil and then reduce to simmer over medium heat for about 15 minutes. Stir in cilantro and lime juice. Just before serving add avocado, sour cream, and crushed up tortilla chips as desired.
