These cooler fall days have me craving sweaters, hot cocoa, & soup for dinner.
I’m loving that I still have a bit of garden produce to use. This is the perfect soup if you’ve got a plethora of tomatoes and peppers in your garden!
This Chicken Avocado Lime Soup is fast, easy, and super delicious!
Chicken Avocado Lime Soup
Yield: About 6 servings
1 1/2 lbs boneless skinless chicken breasts* (or 2 pints of bottled chicken)
1 Tbsp avocado oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeños , seeded and minced
2 cloves garlic, minced
3 pints homemade stock + 1/2 – 3/4 cup water (or 4 cans chicken broth; 14.5 oz)
2 Roma tomatoes , seeded and diced
1/2 – 1 tsp ground cumin
Salt & pepper
1/3 – 1 cup chopped cilantro, depending on preference
3 Tbsp fresh lime juice
3 medium avocados , peeled, cored and diced
Tortilla chips,shredded cheese, sour cream for serving (optional)
In a large pot heat 1 Tbsp Avocado oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts or bottles chicken. 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). Reduce burner to warm heat. If you used raw chicken; remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving. Serve with tortilla chips, cheese, extra cilantro and sour cream if desired.
Recipe Source: adapted slightly from Mama Miss