Chicken Lime Avocado Soup

Chicken Lime Avocado Soup

  • Prep Time:
    10 minutes
  • Cook Time:
    35 minutes
  • Serves:
    4

Ingredients

  • 2 Tbsp. olive oil
  • 1 lb. boneless skinless chicken breast halves
  • 1 tsp. kosher salt, divided
  • 1 large clove garlic, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho chili powder
  • 1 carton (32 oz.) Kitchen Basics® Organic Chicken Stock
  • 3 Tbsp. lime juice, divided
  • 2 bay leaves
  • 3 green onions, sliced
  • 2 ripe avocados
  • Toppings: Jalapeño slices, cilantro leaves

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  • Prep Time:
    10 minutes

  • Cook Time:
    35 minutes

  • Serves:
    4
Print Recipe

White chicken is simmered in a rich, clear broth seasoned with ancho chili powder, cumin, garlic, bay leaf and lime. Then it is pulled into tender shreds before it is ladled over diced ripe avocado. A squeeze of lime juice, cilantro leaves, and jalapeño slices create a fresh finish.

Prep & Cook Instructions

  1. Heat oil in a Dutch oven over medium-high heat. Add chicken, sprinkle with 1/2 tsp. salt and cook 7 to 9 minutes on 1 side until nicely browned. Turn over, season with 1/2 tsp. salt and push to 1 side of the pan. Add garlic, cumin and chili powder in empty area of pan and cook 30 seconds, stirring constantly. 
  2. Add stock, 2 Tbsp. lime juice and bay leaves. Bring to boil over on high heat. Reduce heat to medium-low; simmer 15 minutes. Remove chicken and shred with 2 forks. 
  3. Return chicken to pan. Add green onions. Simmer 5 minutes. While soup simmers, peel, pit and dice avocados. Place pieces from 1/2 avocado into bottom of each bowl. Remove bay leaves and stir remaining 1 Tbsp. lime juice into soup before ladling over avocado. Garnish with jalapeño and cilantro, as desired. 

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