Chicken Avocado Soup

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Courtesy of mamamiss.com
Ingredients:
2 chicken breasts
3 teaspoons olive oil, divided
salt & freshly ground pepper to taste
1 1/2 cups green onions, finely chopped, divided
1 teaspoon minced garlic
1 tomato, diced
3 – 14.5 ounce cans chicken broth
1/8 teaspoon cumin
1 teaspoon coarse kosher salt
2 avocados, diced
1/2 cup cilantro, finely chopped
Lime wedges
Directions:
1. Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165 F. Shred chicken and cover with foil to keep warm, then set aside.
2. In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
3. Add the 1 cup chopped green onions and minced garlic to pot; saute about 2 minutes.
4. Add diced tomato; Saute 1 minute, until soft.
5. Add chicken broth, cumin, and salt to pot.
6. Stir well and bring to a boil.
7. Cover pot and simmer on low for 15 to 20 minutes.