Step 1

Wash jalapeños and tomatoes. Seed and mince jalapeños. Medium dice tomatoes.

Step 2

Peel and small dice onion. Peel and mince garlic.

Step 3

Heat a large pot over medium heat.

Step 4

Add oil to pot and swirl to coat bottom. Add onion and jalapeños; cook, stirring frequently, until tender, 2-3 minutes.

Step 5

Add garlic and tomatoes to saucepan; cook for about 1 minute.

Step 6

Slice chicken in half horizontally into thin fillets.

Step 7

Add broth, cumin, salt, and pepper to saucepan.

Step 8

Place chicken in liquid and bring to a boil. Reduce heat back to medium, cover, and cook until chicken is cooked through, 8-10 minutes. Once cooked, transfer chicken to a plate.

Step 9

Wash and dry cilantro. Shave leaves off the stems; discard the stems and chop the leaves.

Step 10

Halve and pit avocados. Spoon out the flesh and medium dice.

Step 11

Shred or dice chicken and return to saucepan. Stir in ¾ of the cilantro (save the rest for garnishing) and lime juice.

Step 12

Cut remaining lime to wedges.

Step 13

Serve soup in a bowl, stir in avocado, and garnish with remaining cilantro and lime wedges.