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Recipe for Chicken Avocado Lime Soup

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.
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Victoria


  • 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


  • 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.