Chicken and Avocado Soup with Lime

This Mexican meal in a bowl is packed with fresh goodness and just the right amount of heat. 

Ingredients:
2 chicken breasts, skinless and bone-in
2 - 900 ml (2 quart) cartons chicken broth, divided 
4 green onions, sliced
1 jalapeno, minced (add more if you like more heat)
2 garlic cloves, minced
2 Italian tomatoes, diced
1 tsp cumin
salt and pepper to taste
1/3 cup chopped parsley or cilantro
1 cup chopped kale
1 cup kernel corn
3 tbsps lime juice
3 medium avocados, sliced or diced (1/2 avocado per serving)
tortilla chips, monterey jack cheese to serve

Because I was using bone-in chicken I started this soup the day before. If you want to use boneless then same day works. But bone-in is more economical.

In a large pot add chicken breasts to one carton of chicken broth. Salt and pepper to taste, only pepper if your broth is salted. Bring to a boil, then simmer for 30 minutes.

Here's why I started the day before.  I like to chill the chicken a few hours before removing the meat from the bones as you can see by the bits of chicken fat in the picture below.

Once you've remove the meat, chop or shred it and return it to the pot.  

Add the the second broth, green onions, jalapeno, garlic, tomatoes, cumin, kale and corn.  This is how I mince jalapeno!

Bring to a boil again, then simmer for 10-15 minutes. Taste and adjust salt and pepper if needed.

Remove from heat and add parsley and lime juice. Place 1/2 avocado, sliced or diced, in each serving bowl and ladle in the soup.

Garnish with shredded cheese and tortilla chips.

Serves 6