Categories: Soup

Ingredients

• 1 lb. boneless, skinless chicken breast, cut into 1/2 inch chunks
• 4 C. low-sodium chicken broth
• 1/4 cup extra-virgin olive oil
• 2-3 garlic cloves, minced
• 1 large Spanish onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 tomatoes, finely chopped
• 3-4 Jalapeno peppers, seeded and finely chopped
• 2 Avocados
• 1 cup shredded Monterey Jack or Cheddar cheese cheese (4 oz.)
• 1/2 C. chopped fresh cilantro
• 4 T. sour cream

Directions

1. 1, Bring the broth to a boil in a large saucepan over medium heat; keep warm.

2. Meanwhile, heat the oil in a large skillet over medium heat.

3. Add the chicken and the garlic and cook until chicken is nicely browned (5-6 min).

4. Add the cooked chicken, onion, bell pepper, tomato, and jalapenos to the stock.

5. Return broth to a boil.

6. Reduce to a simmer, cover, and cook for 30 minutes.

7. Add salt and black pepper to taste.

8. Garnish with sliced avocado, cheese, cilantro and sour cream.

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