Fresh Chicken Avocado Lime Soup (Tangy, Spicy and Meaty Flavor)

When the chill is coming, it’s time for soup. This Chicken Avocado Lime soup is one of the easier to make from fresh ingredients that combine a bit of everything: tangy, salty, spicy, and meaty flavor.

This soup feels so light and aromatic that any guest would ask for a second. For a more appealing presentation, have some tortilla chips on the hands to serve as a side or balance the meal.

If you’re on a certain diet, this can work as a meal replacement too, with so much protein from chicken, healthy fat from avocado, and bunch of vitamins and minerals from herb and vegetables. Just the good all-natural chicken broth/stock that you could find or brew your own from chicken bones.

Just a side note, choosing a breast that has some rib meat on will enhance the taste, as it could be more crunchy and chewy. Skip the oil if you’re making this as a comfort soup for someone to regain their wellness.

Recipe for Chicken Avocado Lime Soup

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Author: Victoria

Light and tangy broth at full flavor with shred chicken, avocado, jalapeno and a variety of vegetable and herb to combine into the best comfort soup whether it’s hot or cold.

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Ingredients

• ▢ 1/2 lb skinless chick breasts w/ rib meat
• ▢ 1 qt sodium chicken broth
• ▢ 1 medium avocado
• ▢ 1 jalapeno
• ▢ 2 cloves garlic
• ▢ a handful of cilantro sprig
• ▢ 1 lime
• ▢ 2 stem green onion
• ▢ 1/2 white onion
• ▢ 1/2 tsp ground cumin
• ▢ 1 to mato
• ▢ 2 Tbsp avocado or olive oil

Instructions

• Dice onion, cut and separate green and white parts of scallion.
• Cut, pitted, remove seed/skin of avocado then dice it.
• Slice Jalapeno, remove seeds if needed.
• Mince cilantro, and dice tomato too.
• Place stock pot over high heat, when hot, add 2 Tbsp oil.
• Wait for 1-2 minutes till oil is hot, then stir in crushed garlic, white scallion parts and diced onion.
• Saute and keep stirring until tender and start giving off aroma.
• Add chicken, stir a bit to brown the outer surface then add tomato, jalapeno and cumin.
• Add chicken broth and bring to boil, then reduce heat to simmer for 30-45 minutes,
• Prepare a cold water bath. Squeeze out all the lime juice into the simmering pot then throw the lime skin into cold water bath.
• Remove the chicken from pot and submerge immediately into cold bath for 5 minutes.
• When cool, shred the chicken with a fork and add back to the simmering pot.
• Season the soup if need, add avocado chunk.
• Sprinkle with some ground pepper and cilantro.
• Remove from heat and serve with extra lime wedge on top.