Spicy Lime Avocado Soup Recipe

"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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  • 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
  • 1/4 cup crumbled queso fresco, or to taste
  • Directions

  • Prep
  • Cook
  • Ready In
    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.


    • Cook’s Note:
    • Substitute Monterey Jack or mozzarella cheese for the queso fresco if preferred.

    Nutrition Facts

    Per Serving: 495 calories;37.4 g fat;29.1 g carbohydrates;18.7 g protein;34 mg cholesterol;539 mg sodium.Full nutrition
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