INGREDIENTS
3
bone-in, chicken breast halves (I removed the skin and they weighed almost 2 lbs)
1 tsp
salt
3
or 4 limes
1/2 tsp
ground pepper
1 tbsp
olive oil
1
large white onion, chopped
5
garlic cloves, minced
8 oz
diced green chilies
4 cups
low-sodium chicken broth
4 cups
water
1 1/2 tsp
ground cumin
1
avocado, peeled (sliced or chopped)
Shredded Monterrey jack cheese