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Avocado Soup with Chicken and Lime
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This creamy avocado soup has become my go to weeknight dinner because it comes together in just thirty minutes. The combination of tender chicken, bright lime juice, and crispy tortilla strips creates such a satisfying meal that feels fancy but requires minimal effort. Avocados are packed with heart healthy fats and potassium, making this soup as nutritious as it is delicious. What I love most is how budget friendly it is since the ingredients are pantry staples and produce I can find at any grocery store. The fresh cilantro and jalapeños give it an authentic Mexican flavor that will transport you straight to a cozy kitchen in Oaxaca.
Ella x
Ingredients
- 44 (6 inch) corn tortillas, julienned
- 11 ½ tablespoons olive oil
- 11 white onion, sliced thinly
- 88 cloves garlic, thinly sliced
- 44 fresh jalapeno peppers, sliced
- 88 ounces skinless, boneless chicken breast halves - cut into thin strips
- 11 quart chicken broth
- ¼ cup fresh lime juice¼ cup fresh lime juice
- 11 tomato, seeded and diced, salt and ground black pepper to taste
- 11 avocado - peeled, pitted and diced
- ¼ cup chopped fresh cilantro¼ cup chopped fresh cilantro
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
- 2
Bake in the preheated oven until lightly browned, 3 to 5 minutes.
- 3
Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
- 4
Ladle soup into bowls and sprinkle with tortilla strips to serve.
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