Recipe by Michelle
"Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup."
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4 (6 inch)
corn tortillas, julienned
1 1/2 tablespoons
white onion, sliced thinly
garlic, thinly sliced
fresh jalapeno peppers, sliced
skinless, boneless chicken breast halves - cut into thin strips
fresh lime juice
tomato, seeded and diced
salt and pepper to taste
avocado - peeled, pitted and diced
chopped fresh cilantro
I am a soup lover. I wanted to make avacado soup and thought I would give this one a try. Wow! I didn't use as many jalapeno's as called for and removed the seeds. Glad I did. Three peppers were just about right for us. This is the perfect soup to accompany your Mexican Food dinner. We had a good Mexican beer with our meal and it was perfect.
I hate to be the lone disenting voice but we ended up throwing most of this out. I highly suggest you add the lime a little bit at a time to taste. It was just waaay too sour and tangy for us. I took some of the leftovers and poured off most of the tangy broth and replaced it with plain chicken broth. I then topped it with shredded Monterey Jack and some thin crushed tortilla chips. It was much improved but still probably not a soup I would make again. Sorry.
so tasty! i've made this soup many times, i add corn and sometimes a little rice too
This was fantastic!! I loved the lime juice in this soup- it gave it a nice tang. It was very filling, but light so you can have it any day of the week. I actually wish it had more avocado so I added 2 instead of 1 1/2. I also added a dollop of sour cream at the end and it gave the soup a nice rich flavor. Will definetly make this again.
very tastey! I made quite a bit to feed my mom, my sister, and some hungry men, and it satisfied all! My sister doesn't like cilantro and my dad doesn't like avocado, so rather than add them to the soup i added them to individual bowls, and everyone could have as much as they liked of each. I wasn't going to toast the tortilla strips 'cause i figured they'd just get soggy anyway (so what's the point?) But since i was preheating the oven for something else i did it anyway. I'm glad i did, because the next day i just threw some torilla strips in with the left overs and they were a whole different kind of soggy! tortilla mush. Definately toast them first. :) I also added corn for a little more color, and a tad less garlic. I threw in some more spices toward the end for more flavor, to make up for slightly less jalapeno. (I didn't want to kill everyone with the ammount called for in this recipe!) It could have used more chicken for our tastes as well, but totally a keeper. Very easy to modify! The lime was excellent, i could have used more. I served this with cuban black beans best spanish rice, and ultimate frozen strawberry margaritas. What a hit!
I added a can of pinquito beans and some frozen corn to this recipe and it was very filling and flavorful. The cilantro and real lime juice really make it stand out. Very good.
This soup has great flavor. Husband loves it tremendously. He suggests a side dish of Mexican rice & beans. A definite recipe to make over and over. Thanks!!
Good base! Substituted can of green chiles for the jalopenos, doubled the cilantro, added thinly sliced mushrooms, and shredded cabbage and carrots for a flavorful and filling meal. Will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Soup with Chicken and Lime
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 131
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