Chicken Soup With Lime and Avocado
Updated Nov. 18, 2022
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2quarts chicken stock, preferably homemade, or 1 quart commercial chicken broth and 1 quart water
- 1medium onion, finely chopped
- 1garlic clove, minced
- 1serrano or jalapeño chile, seeded if desired and minced
- 1pound tomatoes, peeled, seeded and diced, or 1 (14-ounce) can, drained
- 1cup shredded cooked chicken breast
- ¼cup chopped cilantro
- 1 to 2tablespoons freshly squeezed lime juice (to taste), plus thin slices of lime for garnish
- 1avocado, cut in small dice or thinly sliced
- Corn tortilla crisps for garnish
Nutritional analysis per serving (4 servings)
344 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 25 grams protein; 732 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
- Step 2
Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
- Step 3
Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.
- Advance preparation: You can make this through step 1 several hours or even a day ahead.
Private Notes
Comments
This is a go-to easy, healthy meal in my house. I lightly stir fry the onion, garlic, and jalapeno (sometimes add carrot) with salt, pepper, and a couple shakes of cumin and paprika to amp up the flavor before adding the broth. Will make it once a week this winter.
I made this last night and it turned out well. I took other's advice and added carrots and celery before adding the broth. Tasty and satisfying!
A regular recipe for us. To make it a little more substantial, we add cooked brown rice or quinoa. Usually skip the pepper and even the cilantro and it turns out really well.
If I made this again I would bake the thighs in the oven (as someone else suggested), sauté the onions until they are soft, and maybe add black beans.
This soup is absolutely delicious. We had a roast chicken for Sunday lunch, and Sunday afternoon I threw all the bones in a big pot with a few carrots cut up, some whole garlic cloves, and a quartered onion. By the evening it was a delicious golden broth. I saved the drained broth for the next day and Monday evening, after a busy and very cold day, we had this soup with some of the leftover chicken. I used canned tomatoes instead of fresh and lemon instead of limes. The meal was incredibly satisfying and just what we needed to warm up. The flavors are complex and delicious- I was transported back to my grandmother’s kitchen. My children eyed it skeptically but once I crushed up some tortilla chips on top they ventured in and honestly ate it down to the last drop in their bowls! We served it with extra lemon to squeeze on top at the table - highly recommend!
Really delicious. Used thighs that were slow cooked with a cayenne, onion powder, oregano, garlic, black pepper and some chili powder. It’s winter so I wanted the fattier meat and depth. Added some diced yellow potatoes as well. This is great year round - the thighs and pepper give it heat and body for the winter while chicken breast, lime and cilantro are refreshing and great during the summer. I used store bought stock. The entire dish was really easy to prepare!
Advertisement