I tried a new soup recipe last week, but being me, I had to tinker with it the first time I made it. The end result was delicious, and it was a pretty popular dinner, so I know I’ll be making it again!
- 4 boneless, skinless chicken breasts (can also use boneless, skinless chicken thighs, or a combination of the two)
- 3 Tbsp. extra virgin olive oil
- 1 tsp. cumin
- 1 large onion, chopped
- 1 cup cilantro, chopped, plus extra for garnish
- 4 jalapeños, chopped
- 8 cloves garlic, minced
- 1/2 cup lime juice
- 1 tsp. salt
- 8 cups chicken broth
- 4 avocados, cut in cubes
- Queso fresco, crumbled
Place chicken in stock pot and cover with water. Heat to boiling; reduce heat and simmer, about 20 minutes, until chicken is cooked through. Cool enough to chop.
Heat olive oil over medium heat. Add cumin and stir well, heating for about a minute. Add onion, 1 cup cilantro, jalapeños, garlic, and lime juice; sprinkle with salt. Sauté until tender, about five minutes.
Stir in chicken broth and chicken; heat through.
Serve with remaining cilantro, avocado, and queso fresco.