♦ MAKES 4-6 SERVINGS

• 1 ½ pound cooked, shredded chicken
• 2 tbsp. extra virgin olive oil
• ½ cup chopped green onion
• 1/8 red onion, diced
• 1 jalapeño, seeded and diced
• 2 garlic cloves, finely minced
• 4 cups chicken broth
• 2 tomatoes, seeded and diced
• 1 tsp ground cumin
• ½ tsp ground cayenne pepper
• Salt and pepper, to taste
• 1/2 cup chopped cilantro
• 6 tbsp. Sun Orchard Lime Juice
• 4 medium avocados, peeled, cored, and diced

Heat olive oil in a large pot over medium heat. Add jalapeño, green onion, and red onion and sauté until tender, adding garlic during last minute of sauteing. Add chicken broth, tomatoes, cumin, cayenne, chicken, and salt and pepper. Cover with lid and allow to cook about 10 minutes. Stir in cilantro and lime juice. Ladle into bowls and top each bowl with diced avocado. Serve with cheese, sour cream, or tortilla chips, if desired.