In the Kitchen: Chicken Avocado Lime Soup

I just finished making this recipe, Chicken Avocado Lime soup. This is how my bowl of souped looked, but it tasted even better! 

I know it’s getting warmer outside and summer is nearing in on us. It’s not exactly “soup weather” but this one is so good that you won’t care. I was fanning my face with a napkin (Cali heat) while scooping up another bite! 

I was pleasantly surprised when I was close to finishing up and my result looked so similar to the original recipe. It was a cooking adventure. I have never liked making soups very much, they intimidated me. But this one is a piece of cake 😉

This recipe lets you play with preferences. For example, the jalapeños can be added in the soup with or without the seeds. I love spicy meals, so I decided to leave the seeds in the recipe. It leaves more room to make it your own. Thanks to CookingClassy, you can have soup in the middle of summer and not hate it! 

INGREDIENTS

• 1 1/2 lbs boneless skinless chicken breasts
• 1 Tbsp olive oil
• 1 cup chopped green onions (including whites, mince the whites)
• 2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
• 2 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth
• 2 Roma tomatoes, seeded and diced
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper
• 1/3 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)

INSTRUCTIONS

1. In a large pot heat 1 Tbsp olive oil over medium heat.
2. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. 
3. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts). 
4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. 
5. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.