Ingredients

Instructions

  1. Place broth into your favorite soup pot. Heat broth on medium.
  2. Meanwhile, in a food processor (if you don't have one, use a blender), chop the onion and garlic, using 1 second pulses until well chopped, but not mushy, about 8 pulses.
  3. Add tomatoes, jalapeños, cumin, 1 tablespoon lime juice and pulse until mixture is very fine, almost pureed.
  4. You should have just about 1 cup of salsa.
  5. Turn up heat under soup.
  6. Add shredded chicken to broth.
  7. When soup just starts to simmer add salsa mixture, 1 tsp lime juice, and 1 tablespoon cumin.
  8. Quickly stir and remove from heat. (You just want to incorporate the salsa, not cook it).
  9. Adjust seasonings to taste.
  10. To Serve:
  11. Cut mozzarella into to half inch thick round slices and place slices in bottom of soup bowls.
  12. Ladle the simmering broth into bowls over the cheese.
  13. Let the soup sit for about 2 minutes, to allow the heat of the soup to soften the mozzarella.
  14. Serve with garnishes on the side.
  15. (If you choose to add the garnishes before serving, add them right before serving so as not to cook the cilantro or avocado. I do not recommend adding the sour cream ahead of time).
  16. Make sure to tell your guests that there is wonderful melted cheese on the bottom of the bowl!
  17. Enjoy!