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Avocado Lime Chicken Soup | Deliciously GF and DF

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 served in a pale blue stoneware bowl with avocado slices and crispy corn tortilla strips
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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!

The Ingredients

Avocado Lime Chicken Soup served in a pale blue stoneware bowl with avocado slices and crispy corn tortilla strips
  • 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.
  • jalapenos
  • 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.

minced onion, minced garlic, sliced fresh jalapeno and avocado oil in a 4 qt. stock pot

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

Avocado Lime Chicken Soup served in a pale blue stoneware bowl with avocado slices and crispy corn tortilla strips

The Recipe

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Avocado Lime Chicken Soup

  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 6 serv­ings 1x
  • Diet: Gluten Free


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!


Units Scale
  • 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


  1. Pre­heat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add the strips of chick­en, halved cher­ry toma­toes, and cilantro to the pot.
  9. Pour the chick­en stock and lime juice over every­thing.  Stir to combine.
  10. 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.
  11. Cook over medi­um high heat for 10–15 min­utes until chick­en strips are cooked through.
  12. 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

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