Chicken Avocado Soup

Oh man...this soup is great!  It's so light and refreshing!  We've had it a couple of times this SUMMER...yeah, soup in the summer!...but it's fine because it's extremely light yet filling.  My husband even ate it and liked it and got full.  That's saying something.  

2 chicken breasts, cooked and shredded

olive oil

salt and pepper to taste

1 1/2 cups green onions, chopped and divided

1 tsp. minced garlic

1 tomato diced

3-14.5oz cans chicken broth

1/8 tsp. cumin (we like cumin, so I added more)

1 tsp. kosher salt

2 avocados, diced

1/2 cup cilantro, chopped

In a dutch oven (or equivalent) heat 2 tsp. of olive oil until it's nice and hot.

Add 1 cup of the green onions and the garlic to the pot.  Saute about 2 minutes. 
Add the diced tomato and saute 1 minute, until soft.
Add the chicken broth, cumin, and salt to the pot.  Stir well and bring to a boil.  Cover the pot and simmer on low for 15-20 minutes.

In individual bowls, layer some shredded chicken, avocado, remaining green onions, and cilantro; to taste.  Ladle the broth into the bowls and serve while piping hot.  I served it with a lime wedge, tortilla chips, and salsa.