Spicy Lime Avocado Soup recipe

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Ingredients

2 skinless, boneless chicken breasts
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

Nutrition Info

495.3 calories
carbohydrate: 29.1 g
cholesterol: 34.3 mg
fat: 37.4 g
fiber: 15.7 g
protein: 18.7 g
saturatedFat: 6.2 g
servingSize: -
sodium: 538.9 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a small pot of water to a boil. Add chicken, boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.

  2. Run cool water over chicken to speed cooling process. Shred or finely slice chicken.

  3. 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.

  4. 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.

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

Recipe Yield

4 servings

Recipe Note

My husband tried to tell me not to submit this recipe... he doesn't want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.

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