Rotisserie chicken (or two 2 chicken breasts cooked and shredded )
3 teaspoons olive oil, divided
salt and freshly ground pepper to taste
1 1/2 cups green onions, finely chopped, divided
1 teaspoon minced garlic
1 tomato, diced
3 - 14.5oz cans chicken broth
1/8 teaspoon cumin
1 teaspoon coarse kosher salt
2 avocados, diced
1/2 cup cilantro, finely chopped
Shred rotisserie chicken and set meat 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.
I found this recipe on Pinterest, it is not my recipe. I just copied and pasted from mamamiss.com, the only thing i changed was using a rotisserie chicken for the meat instead of cooking the chicken breasts. This recipe is my new favorite it so delicious i didn't need to change a thing! I had to share it with my readers, i hope you all enjoy this soup as much as i do !