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

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 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic 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. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.

5      Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

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