Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1-1/2 cups scallions (chopped fine)
  • 2 cloves garlic (minced)
  • 1 medium tomato (diced)
  • 5 cups reduced sodium chicken broth
  • 2 cups shredded chicken breast (12 oz)
  • 8 ounces from 2 small ripe hass avocados, diced
  • 1/3 cup chopped cilantro
  • 4 lime wedges
  • kosher salt and fresh pepper (to taste)
  • 1/8 teaspoon cumin
  • pinch chipotle chile powder (optional)

Instruction

  • Heat a large pot over medium heat.
  • Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft.
  • Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes.
  • In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.