SPICY LIME AVOCADO SOUP
My husband tried to tell me not to submit this recipe... he doesn't want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.
Provided by SerenaBloom
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 52m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
- Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
- Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
- Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
- Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 29.1 g, Cholesterol 34.3 mg, Fat 37.4 g, Fiber 15.7 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 538.9 mg, Sugar 4.8 g
CHICKEN SOUP WITH LIME AND AVOCADO
When I lived in France, in the '80s and early '90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. "Poor man's butter," they used to call avocados when my father was a child. (Now they would more aptly be described as "rich man's butter.") Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it's ladled into bowls.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, soups and stews, main course
Time 30m
Yield Serves four
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
- 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.
- 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.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 12 grams
CHICKEN AVOCADO LIME SOUP
Make and share this Chicken Avocado Lime Soup recipe from Food.com.
Provided by lecole54
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot heat 1 Tbsp olive oil over medium heat.
- Once hot, add green onions and jalapenos and sauté until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing.
- Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. 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, 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 (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).
- Serve with tortilla chips, cheese and sour cream if desired.
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CHICKEN AND AVOCADO SOUP | EASY & DELICIOUS SOUP …
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4.8/5 (35)Total Time 25 minsCategory Dinner, SoupCalories 297 per serving
- Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft.
- Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes.
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4.9/5 (10)Total Time 25 minsCategory SoupCalories 256 per serving
- In a large pot, heat the olive oil over medium-high heat. Add the green onions and jalapeno and saute for 2 minutes, just until tender. Add garlic and saute for 30 seconds more.
- Pour in the chicken broth and water, then add the chicken breasts, tomatoes, cumin, oregano, and coriander, and salt and pepper, to taste. Bring to a boil, then reduce heat to medium and cover with a lid. Allow the soup to simmer for 10-15 minutes, or until the chicken breasts are cooked through.
- When the chicken is cool enough to handle (about 5 minutes) shred with two forks or put it in the bowl of a KitchenAid mixer and use the beater to shred it quickly (such a great kitchen trick that I use whenever I need to shred meat!). Add the shredded chicken back into the soup, along with the lime juice and chopped cilantro.
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