Step 1

To make for dinner tonight:In a large pot, heat olive oil and sauté the onions for 5 minutes

Step 2

Add garlic and continue cooking for 1 more minute.Add all the remaining ingredients, using 3 cups of chicken stock (except the lime juice) to the pot

Step 3

Bring to a simmer and allow to cook for 30 minutes, until the chicken is cooked through

Step 4

Stir in lime juice and serve with avocado and cilantro.To make ahead, store in the freezer and reheat in a crockpot, or if you want to make it right away in a crockpot:In a large skillet heat olive oil and sauté the onions for 5 minutes.Add the garlic and continue cooking for 1 more minute.In a large bowl combine onion/garlic mixture along with remaining ingredients

Step 5

**Note: only use 1 cup of chicken stock when freezing and reheating in a crockpot, or using a crockpot right away

Step 6

Add to a freezer safe bag, removing as much air as possible

Step 7

Seal and store flat in freezer for up to 3 months.When ready to use run warm water over the bag until chicken verde soup base breaks up a little

Step 8

Add the frozen soup base to a slow cooker and cook on high for 4 hours