1 medium onion, diced
1 bunch scallions (white parts + 1/4 of the green tops), diced
1 small can diced green chilies
3 cloves garlic, minced
2 quarts chicken stock
1 small can diced tomatoes (drained)
2-3 cups shredded chicken (1 raw breast = approx. 1 cup shredded)
1/2 teaspoon cumin
salt and pepper (amount depends on the saltiness of the stock - add according to taste)
3/4 cup cilantro, chopped
freshly chopped cilantro and scallions
In a large stock pot, saute the onions and the scallions in olive oil until translucent. Salt and pepper the onions and stir well. Add the green chilies and saute until well blended. Next, add the garlic and saute for about 30 seconds. (Tip: as soon as you smell the garlic after it hits the heat, it's time to move to the next step!)
Add the chicken stock and the diced tomatoes. Bring to a slow boil. Add the shredded chicken, cumin and salt and pepper. Allow enough time for the flavors to combine and for the chicken to heat through. About 10 minutes before serving, add the cilantro.
Serve in large soup bowls and top with freshly squeezed lime (just drop the wedge in the bowl after you've juiced it), avocado, and a sprinkling of freshly chopped cilantro and scallions. Enjoy!
Recipe Credit: Delightfully Dishy