Source: dLife

Spicy chicken broth with avocados and tomatoes.

Servings

1 whole jalapeno pepper , or two (to taste)
1 quart fat free reduced sodium chicken broth (or vegetable broth)
1 tbsp lime peel zest , green part only, 2 strips 1/2 by 3 in.
1 medium avocadoes , 3/4 lb.
2 roma tomatoes , diced, about 2/3 cup (optional)
2 tbsp fresh lime juice
2 tbsp fresh cilantro
1 pinch salt

1 Wash chilis; slice in half lengthwise. Add 2 chili halves, broth, and lime peel to a pot and let boil over high heat. Place lid on pot, lower heat, and simmer 5 minutes. Taste broth and if you want, add in more jalapeno and simmer with lid on 5 minutes longer.
2 While the broth is cooking, cut open avocado, take out pit, and peel off skin. Slice avocado into thin pieces or cubes. Divide avocado and tomatoes among 4 bowls.
3 Using a slotted spoon, take jalapenos and lime peel out of broth. Mix lime juice into broth. Spoon broth over avocado and tomatoes. Sprinkle with salt and cilantro.