Spicy Lime Avocado Soup

3/4 of a Rotisserie Chicken

 1 tablespoon olive oil

1 large white onion, chopped, divided

3 limes, juiced

1 cup chopped cilantro, divided

2 jalapeno peppers, halved and thinly sliced

3 cloves garlic, minced

4 cups water

2 tablespoons reduced-sodium chicken bouillon powder

3 large firm-ripe avocados, cut into chunks

¼ cup crumbled queso fresco, or to taste

Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.

Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.

Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.