(Recipe can be found on the site Cooking Classy here.)
Step by Step Instructions:
Chicken Avocado Lime Soup will be on your table, making your family happy in no time! Here’s what you’ll need: Chicken Breasts (fresh or frozen work, and you’ll need about 1 1/2 pounds), Olive Oil, 58 ounces of Chicken Broth (reduced sodium), Salt & Pepper, 2 Roma Tomatoes, 1 cup of Green Onions, 1/3 cup of fresh Cilantro, 2 Jalapeños finely diced, 2 Garlic Cloves, 3 Avocados, and 3 Tablespoons of Lime Juice.
Start by prepping all of your veggies. All I had left was to mince the garlic cloves …
… and remove the seeds from the tomatoes and dice them.
In a large pot, heat a tablespoon of olive oil over medium heat.
And add the green onions and jalapeños to the hot oil and sauté for 2 minutes or until tender. (you can chop up the whites of the green onions more, but they were great sliced like this too.
Add the minced garlic with about 30 seconds left to go on sautéing the veggies. Let the garlic cook along with the veggies until fragrant.
Add the chicken broth, chicken breasts, tomatoes, 1/2 teaspoon of cumin, and salt and pepper to taste to the pot and turn up the heat to medium-high.
Bring the soup to a boil.
Place the lid on the pot, and reduce the heat to medium and cook the chicken for 10-15 minutes.
Once the chicken was up to 165 degrees fahrenheit, transfer it to cutting board and let the oh-so-appetizing-looking chicken sit for 5 minutes. Reduce the heat on the soup to low to keep it warm.
After 5 minutes, shred the chicken.
Add the shredded chicken back to the pot along with the cilantro and lime juice.
Give the soup a stir and then you’re ready to serve it up. I added the avocado at the time of serving by cutting up half an avocado for each soup bowl. Top with Monterrey Jack (or Mexican blend) shredded cheese, sour cream, and/or tortilla chips. I opted for a bit of cheese and some chips for dipping in the soup for a bit of crunch. So good!! Happy souping!
- 1½ lbs boneless skinless Chicken Breasts
- 1 Tbsp Olive Oil
- 1 cup chopped Green Onions (including whites)
- 2 Jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
- 2 Garlic cloves, minced
- 4 (14.5 oz) cans low-sodium Chicken Broth
- 2 Roma Tomatoes, seeded and diced
- ½ tsp Ground Cumin
- Salt and freshly ground black pepper
- ⅓ cup chopped Cilantro
- 3 Tbsp fresh Lime Juice
- 3 medium Avocados, peeled, cored and diced
- Tortilla chips, Monterrey Jack Cheese, Sour Cream for serving (optional)
- Begin by prepping all of your veggies.
- Heat a large pot over medium heat and add the olive oil to the pan. Once the oil is hot, sauté the green onions and jalapeños for about 2 minutes or until they're tender. Add the minced garlic to the pot with about 30 seconds left for cooking the onions and peppers.
- Add the chicken broth, chicken breasts, cumin, tomatoes, and salt and pepper to taste to the pan. Bring the soup to a boil (over medium-high to high heat). Once boiling, reduce the heat to medium, cover the pot, and cook the chicken for 10-15 minutes or until the chicken is cooked through and is at least 165 degrees Fahrenheit.
- Remove the cooked chicken from the pot and let it sit on a cutting board for about 5 minutes. Lower the heat on the soup to low. Then shred the chicken.
- Add the chicken back to the pot along with the cilantro and lime juice. Stir to combine.
- Add the diced avocados to the soup when you're ready to serve. If you think you'll have leftovers, then just add half an avocado to each bowl of soup as you take it up. You can also serve with tortilla chips, Monterrey Jack cheese, and/or sour cream if you desire. And enjoy!!
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