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1
Place broth into your favorite soup pot. Heat broth on medium.
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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.
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3
Add tomatoes, jalapenos, cumin, 1 tablespoon lime juice and pulse until mixture is very fine, almost pureed.
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4
You should have just about 1 cup of salsa.
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5
Turn up heat under soup.
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6
Add shredded chicken to broth.
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7
When soup just starts to simmer add salsa mixture, 1 tsp lime juice, and 1 tablespoon cumin.
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8
Quickly stir and remove from heat. (You just want to incorporate the salsa, not cook it).
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9
Adjust seasonings to taste.
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10
To Serve:
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11
Cut mozzarella into to half inch thick round slices and place slices in bottom of soup bowls.
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12
Ladle the simmering broth into bowls over the cheese.
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13
Let the soup sit for about 2 minutes, to allow the heat of the soup to soften the mozzarella.
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14
Serve with garnishes on the side.
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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).
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16
Make sure to tell your guests that there is wonderful melted cheese on the bottom of the bowl!
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17
Enjoy!
