Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
Heat olive oil in a large pot over medium heat. Add 1/2 of the onion, 1/2 cup cilantro, jalapeño peppers, lime juice, and garlic; cook until onion is slightly greenish in color, about 5 minutes.
Combine 4 cups water and bouillon powder in a small bowl; pour into the pot. Cook until just heated through, about 5 minutes. Stir in chicken.
Ladle soup into four bowls. Top with remaining avocado, onion, cilantro, and queso fresco.
Recipe Tip
Substitute Monterey Jack or mozzarella cheese for the queso fresco if preferred.
Nutrition Facts (per serving)
| 495 | Calories |
| 37g | Fat |
| 29g | Carbs |
| 19g | Protein |
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