Lime Avocado Chicken Soup

15 m
20 m
Ready in:
35 m
A fresher way to cook chicken! Not a common soup variety, Lime Avocado Chicken Soup will make your close ones truly surprised!
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Servings: 6
Chicken breasts
1 ½ lbs., boneless, skinless
Olive oil
1 tbsp.
Green onions
1 cup, chopped (keep the whites and mince them)
2, seeded, minced (with seeds for a spicier soup or without for a milder)
2 cloves, minced
Low-sodium chicken broth
4 (14.5 oz.) cans
Roma tomatoes
2, seeded, diced
Ground cumin
½ tsp.
to taste
Black pepper
to taste, freshly ground
1/3 cup, chopped
Fresh lime juice
3 tbsp.
3, medium-sized, peeled, cored, diced
Tortilla chips
for serving, optional
Monterrey Jack cheese
for serving, optional
Sour cream
for serving, optional
  1. Add 1 tbsp. olive oil to a large pot and heat over a medium heat.
  2. When the oil is hot, add green onions and jalapenos and sauté the ingredients for about 2 minutes or until tender. In the last 30 seconds of sautéing, add garlic.
  3. Add the next 5 ingredients (from chicken broth to pepper) and chicken breasts and bring the mixture to a boil over a medium-high heat.
  4. Reduce the heat to low, cover, and cook for about 10 to 15 minutes or until the chicken is cooked through (the time depends on the thickness of the breasts). Stir occasionally.
  5. Reduce the burner to warm heat, remove the chicken from the pan and let it rest for about 5 minutes on a cutting board. Shred and return to the soup.
  6. Add cilantro and lime juice and stir well.
  7. Right before serving, add avocados and serve with sour cream, tortilla chips, and cheese if desired.
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