Avocado Lime Chicken Soup is deliciously savory with deep citrus undertones in a spicy jalapeno chicken broth. It’s so easy to make! And everyone wants seconds!
Avocado Lime Chicken Soup is all the comfort of homemade chicken soup with something extra. This luscious soup is so light, and yet tremendously satisfying.
Besides being superbly delicious, this powerhouse soup is loaded with nutrients and antioxidants from onions, garlic, citrus and avocado.
It’s simple to make. It’s gluten free and dairy free. And, Avocado Lime Chicken Soup can be on your table in 30 minutes or less.
It was exactly what I needed tonight to combat all the sniffles and stuffiness from Fall allergies. It will go to work battling those cold and flu bugs that are cropping up with cooler weather, too.
You’re going to love how simply it fits into your regular meal rotation, this Fall!
- boneless skinless chicken breasts
- chicken broth: If necessary, to enhance the broth flavor you can add a bouillon cube or two, or your favorite brand of chicken base.
- large white onion: I mince the onion pretty fine. It will cook down and melt away to the point that all you’re really left with is the caramely sweet flavor.
- minced garlic: Garlic powder isn’t going to provide the same flavor or nutrients as fresh garlic,this time. Mince it up yourself or buy it already minced in the produce section at your supermarket.
- avocado oil : You can certainly use your preferred cooking oil. I love the health benefits of avocado oil. It also has a very high smoke point, 520°. Heating cooking oil beyond its smoke point releases toxins and free radicals that you definitely don’t want coming in contact with your food or going into your body. Check out this list, for info about your oil’s smoke point and on picking the right oil for your cooking project.
- cherry (or grape) tomatoes: I used a 10 oz. container and halved them (about 2 cups). You could try using chopped Roma tomatoes if you don’t have cherry tomatoes.
- lime juice: Fresh limes have been terrible quality in our area, recently. I used bottled lime juice and you’d never know it.
- fresh cilantro: Set aside a small amount of what you chop to use for garnish on your finished Avocado Lime Chicken Soup.
- corn tortillas: These are for making fresh and crispy corn tortilla strips to garnish the soup. You could leave them off. But, the crunchy texture and corn flavor take the soup to yet another level of satisfying goodness.
- avocados : Plan half an avocado per person you will be serving.
- salt and pepper
How to Make Crispy Corn Tortilla Strips
Begin by preheating your oven to 400° and cutting the corn tortillas into thin strips. Scatter the tortilla strips across an ungreased baking sheet and bake for 3–4 minutes, until they begin to crisp up. They will still be slightly flexible while warm. It’s okay if they begin to brown very lightly, but don’t let them get dark. They will taste burnt. Let them cool on the sheet pan while you make the rest of the soup. They’ll be perfectly crisp when you’re ready to serve.
Once your tortilla strips are out of the oven and cooling, start preparing the Avocado Lime Chicken Soup.
Prep the Ingredients Before Starting the Soup
Mince the onion and garlic. Slice the jalapenos. (This is the point where you adjust the heat for your own personal tastes. I use 4 large jalapenos, seeds and all. My soup is definitely spicy. You can use anywhere in between that 1–4 peppers to create the level of heat you and your family enjoy.) Be sure to use safe handling practices when working with jalapenos. Don’t touch your eyes or face and wash hands thoroughly after working with them.
Take the time to chop the cilantro and slice the avocado, now. Sprinkle a small amount of lime juice and some salt over the avocado slices and set them aside.
Lastly, slice the chicken. I cut each chicken breast in half horizontally to create two thinner portions. Then I cut each of those portions into thin strips (about 3/8″ thick).
Now, all your prep work is done and the soup will come together quickly.
How to Make Avocado Lime Chicken Soup
Use a *5 or 6 quart stock/soup pot. Add oil, minced onion, garlic and sliced jalapenos to the pan. Over medium heat, sweat down the vegetables for about 5 minutes. The onion won’t have the opportunity to completely caramelize, but it will begin to become more translucent. Stir occasionally to prevent scorching.
Next add the strips of chicken, halved cherry tomatoes and cilantro to the cooked vegetables in the pot. Stir everything together.
Pour the chicken broth and lime juice over everything. I add about a teaspoon of black pepper at this point. I don’t salt anything until nearer the end, when I can taste the soup and see if it needs more seasoning.
Cook the soup for 10 to 15 minutes over medium high heat. You’re cooking just to get the thin strips of chicken cooked through. It literally only takes those few minutes and then your meal is ready. Yum!
Serve the soup topped with slices of fresh avocado and your crispy corn tortilla strips. You could chop the avocado and mix it in, but I prefer to garnish the bowl with the slices. That gives the person eating the freedom to cut and mix them as they prefer. Enjoy, my friend!
Praying the rest of your week is blessed beyond your imagination. ~Glenda
Light, spicy, citrus‑y comforting chicken soup. This wonderful soup is so satisfying without being heavy and you can adjust the heat by using fewer jalapenos. As written, the recipe is spicy and perfect for soothing allergy and autumn cold sniffles. If you’re sensitive to spicy kicks, I would start with just 2 jalapenos. Delicious!
- 1 large white onion, minced
- 4 jalapenos, sliced into thin rings
- 2 Tablespoons minced garlic
- 2 Tablespoons avocado oil
- 2 lbs boneless skinless chicken breasts, (about 3 breasts)
- 10 oz pkg cherry tomatoes, sliced in half
- 1/2 cup chopped fresh cilantro, divided
- 6 cups chicken broth
- 1/2 cup lime juice
- 1-3 avocados, pitted and cut into thin slices
- salt and pepper, to taste
- Preheat oven to 400°.
- Slice the corn tortillas into thin strips. Scatter them in a single layer across a baking sheet and bake for 3–4 minutes. Remove from the oven to a cooling rack when they are just beginning to crisp up. They may begin to lightly brown, but you don’t want them dark. They will continue to crisp up as they cool.
- Mince the onion and slice jalapenos into thin rings. Remember you can adjust the heat of your soup by choosing how many jalapenos to add. Take proper precautions when working with jalapenos. NEVER touch your eyes or face. Thoroughly wash hands to remove any juice from the jalapeno before moving ahead.
- Slice cherry tomatoes in half and mince the cilantro. Set about 1/3 of the chopped cilantro aside to use as garnish when the soup is done.
- Pit and slice the avocados into thin strips. Sprinkle with a little lime juice and salt. The number you will use depends on how many you will be serving. I usually prep 1/2 avocado per person.
- Now, that all the other chopping is done, slice each chicken breast in half HORIZONTALLY, to create two thin portions of chicken. Then cut those pieces into thin strips.
- To start the soup, add the oil, minced onions, garlic and jalapeno to a *5 or 6 qt. stock pot and brown over medium heat for about 5 minutes. Onions won’t be completely caramelized but will be starting to be more translucent.
- Add the strips of chicken, halved cherry tomatoes, and cilantro to the pot.
- Pour the chicken stock and lime juice over everything. Stir to combine.
- Add about a teaspoon of pepper. You can add salt, but I would wait until nearer the end after you’ve had a chance to taste and be sure it needs extra seasoning.
- Cook over medium high heat for 10–15 minutes until chicken strips are cooked through.
- Serve the soup with slices of avocado and the corn tortilla strips that you baked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Soup
- Method: stove top
- Cuisine: Mexican
Keywords: soup, chicken, lime, avocado, jalapeno