2 tsp olive oil
1 ½ C scallions, chopped fine
2 cloves garlic, minced
1 tomato, diced
5 C chicken broth
Pinch cumin
Pinch chili powder (optional)
Salt to taste
Pepper to taste
2 C shredded chicken breast
2 ripe Hass avocados, diced
½ C cilantro, chopped fine
4 lime wedges
In a large pot, heat oil over medium heat. Add 1 C of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken broth, cumin chili powder, salt, and pepper. Bring to a boil. Simmer, covered on low for about 15 minutes.
In four bowls, fill each with ½ c chicken, ½ avocado, remainder of scallions, and cilantro. Ladle 1 C chicken broth over the chicken and serve with a lime wedge
