Lime Avocado Spicy Soup

Heat a small pot of water to its boiling point, then add the chicken. Continue cooking until an instant-read thermometer inserted into the center of the chicken reaches a minimum internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), approximately 7 minutes. Remove from heat and drain excess water.

Immerse the cooked chicken in a flow of cool running water to expedite cooling. Once cooled, shred or finely chop the chicken.

In a large cooking vessel heated over medium heat, combine half of the onion, 1/2 cup of chopped cilantro, jalapeño peppers, lime juice, and minced garlic. Sauté until the onion has begun to turn a pale greenish hue, roughly 5 minutes.

In a separate container, whisk together 4 cups of water and the contents of a bouillon powder packet. Pour this mixture into the cooking vessel, then continue to cook until just warmed through, approximately 5 minutes. Stir in the cooked chicken.

Distribute the soup evenly among four serving bowls. Top each bowl with the remaining avocado, additional onion, more cilantro, and crumbled queso fresco.