Avocado Soup with Chicken and Lime Recipe
Strips of chicken breast are simmered in a spicy, citrusy broth, and topped with avocado and crisp corn tortilla strips for a satisfying meal that's ready in about 30 minutes.
This spicy chicken lime soup topped with avocado, queso fresco, and cilantro is sure to be a weeknight hit with fans of Mexican flavors.
I made this soup and loved it. I followed the exact recipe except following changes: I used 1 Serrano chili instead of jalapeños, I added 2 tbsp of rice and corn to the soup, I went a bit lite on lime juice too I only used 3/4 of the recommended amount, I used 2 avocados. The taste was amazing. My husband and I loved it.
I used lime juice, not fresh, and 1/4 cup was too much. I'll probably cut the lime juice in half next time. I would like more avocados. It was delicious though! I added just a pinch of cumin as well to give a little more mexican flare. AND I was feeding this to a 3 and 1 year old so I skipped the jalapenos and opted for 1/2 can of green chiles. Still good and not too spicy! Oh, and when it says 4 servings it's not kidding. It's 4 servings of about 1-1/2 cups each. Next time I'll double it for sure!
This is the first review I have ever done, but I have a new favorite soup! I used double the chicken ( in thigh form) because it is what I had on hand. I added two cobs of fresh corn kernels with the tomato. I did NOT find the garlic and lime juice to be overpowering. I added two avocados (because I LOVE avocado) but only two chilis because they were big. I even tried a dollop of sour cream on top of one bowl (as per one reviewers suggestion) and found it decadent and delicious. The only thing I would change: I am quite happy to eat some corn chips on the side rather than adding tortilla strips....
WOW! Best soup I've had in a long time. I had made chicken tacos but had a lot of meat left over, so I used it in place of the chicken and fresh tomato. Came out great! I agree the fresh lime juice really adds a special flavor.
I got creative, I added cheese to the tortilla chips and then baked them. I also cut up litte squares of montery jack at the end and add them to the hot soup right before serving. I also used red onion, a little extra lime. I made for 6 it suggested 1 1/12 avocado? I used 3. Entire family loved it.
Very good soup. Only used 1 jalapeño and added grated quesidilla cheese , cilantro and avocado when I served it. Thew in some bok choy too.
I made this recipe just as directed. It was delicious. Especially right off the fire. Spicy for the kids but a unique alternative recipe for grown folks. Sure you could thicken it if you want. To do so, I would use a butter/flour roux heated but unbrowned as my first guess. ¡Muy sabrosa!