Ingredient

• 2 skinless, boneless chicken breasts
• 1 tablespoon olive oil
• 1 large white onion, chopped, divided
• 1 cup chopped cilantro, divided
• 2 jalapeño peppers, halved and thinly sliced
• 3 limes, juiced
• 3 cloves garlic, minced
• 4 cups water
• 2 tablespoons reduced-sodium chicken bouillon powder
• 3 large firm, ripe avocados, cut into chunks
• ¼ cup crumbled queso fresco, or to taste

Direction

1. 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.
2. Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
3. 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.
4. 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.
5. Ladle soup into four bowls. Top with remaining avocado, onion, cilantro, and queso fresco.