Spicy Avocado Soup with Chicken and Lime

Dive into a bowl of creamy, flavorful comfort with this Spicy Avocado Soup with Chicken and Lime. Perfectly blending the richness of ripe avocados with the zesty kick of lime and jalapeño, this soup offers a bold, satisfying twist on classic flavors. Tender shredded chicken is nestled in a velvety avocado broth infused with garlic, cumin, and fresh cilantro for a dish that's both nourishing and irresistibly vibrant. Ready in just 40 minutes, this easy-to-make soup is perfect for weeknight dinners or gatherings. Customize your bowl with a dollop of sour cream, crunchy tortilla chips, and a squeeze of fresh lime for an extra layer of indulgence. Packed with wholesome ingredients, this gluten-free recipe will quickly become your go-to for a spicy yet refreshing meal!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large Avocados
• 2 medium Chicken breast
• 4 cups Chicken broth
• 1 medium White onion
• 3 large Garlic cloves
• 1 Jalapeño pepper
• 3 tablespoons Lime juice
• 0.5 cup Cilantro
• 2 tablespoons Olive oil
• 1 teaspoon Cumin powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Sour cream (optional, for garnish)
• 1 cup Tortilla chips (optional, for garnish)

Directions

Step 1

Start by seasoning the chicken breasts with a pinch of salt and black pepper on both sides.

Step 2

In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes on each side until golden and fully cooked. Remove the chicken from the pot and set aside to cool.

Step 3

In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and diced jalapeño, and cook for another minute until fragrant.

Step 4

Pour the chicken broth into the pot and bring it to a boil. Add the cumin powder, salt, and black pepper, and lower the heat to a simmer. Let the broth cook for 10 minutes to allow the flavors to meld.

Step 5

While the broth is simmering, scoop the flesh of the avocados into a blender. Add the lime juice and cilantro, then blend until smooth.

Step 6

Shred the cooled chicken using two forks and set it aside.

Step 7

Once the broth is done simmering, carefully add it to the blender with the avocado mixture. Blend until creamy and smooth. Taste and adjust seasoning as necessary.

Step 8

Return the blended soup to the pot and heat gently over low heat. Do not bring it to a boil to prevent curdling.

Step 9

Divide the shredded chicken among serving bowls. Pour the warm soup over the chicken.

Step 10

Garnish with a dollop of sour cream, a handful of tortilla chips, and additional cilantro if desired. Serve immediately with extra lime wedges on the side.

Nutrition Facts

Serving size	(2712.2g)

Amount per serving	% Daily Value*
Calories	3190.3

Total Fat 230.2g	0%
Saturated Fat 43.6g	0%
Polyunsaturated Fat 3.9g
Cholesterol 275mg	0%
Sodium 5977.9mg	0%
Total Carbohydrate 195.1g	0%
Dietary Fiber 72.6g	0%
Total Sugars 17.2g
Protein 118.1g	0%

Vitamin D 0IU	0%
Calcium 503.6mg	0%
Iron 11.4mg	0%
Potassium 7117.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 14.2%

Carbs: 23.5%