Chicken and Avocado Soup
2 cups shredded chicken breast
2 medium avocados, diced
2 teaspoons olive oil
2 garlic cloves, minced
1 1/2 cups scallions, finely chopped
2 medium tomatoes, diced
5 cups chicken broth
A pinch of cumin
A pinch of chipotle chili powder
1/3 cup cilantro
In a large pot, heat the olive oil over medium heat.
Add 1 cup of the scallions and the minced garlic and sauté for 2 minutes.
Add the tomatoes and sauté for another minute or until soft.
Add the chicken broth, cumin, and chili powder and bring to a boil.
Turn down the heat and simmer, covered, for 15-20 minutes.
Divide the chicken and avocado into 3 bowls.
Add the broth and sprinkle with the remaining scallions and the cilantro.
Serve with a lime wedge.