Chicken Avocado Lime Soup

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Good morning y’all from yet another rainy Atlanta morning.  It’s dark and gloomy outside and the PERFECT weather for soup. Last week was a rough week as this Hungry Southern Belle was sitting on a jury on a criminal trial in Dekalb County Georgia.  A rough week all in all and not a lot of time for testing out new recipes.  The weekend came along quickly but as any of my loyal fans know, weekends in the fall bring Clemson (and Auburn) games.  Riche and I had a FABULOUS and exciting weekend in Clemson cheering on our Clemson Tigers to a thrilling victory over the FSU Seminoles (and Auburn had a FABULOUS win over the Texas A&M Aggies).  The weather was still rainy as always in Clemson and didn’t allow for any tailgating.  Hopefully I’ll have a few new recipes for you after the Wake Forest game.  After a rainy weekend, a Sunday dinner of comfort food sounded perfect!  I’d had a recipe saved for quite some time now for a warming Chicken Avocado Lime Soup.  What better comfort food on a Sunday night than grilled cheese and chicken soup to warm the soul.  This recipe was super easy and makes a bunch of leftovers for lunches this week.  It definitely got rave reviews at family dinner and will be added to the repeat recipe file.  Enjoy y’all!!!



Chicken Avocado Lime Soup


1 1/2 lbs boneless skinless chicken breasts
1 Tbsp olive oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Tortilla chips, Monterrey jack cheese, sour cream for serving (optional)


In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.

Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts).

Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice.

Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

(**For our dinner, I accompanied the soup with a grilled cheese made with freshly baked mountain bread and a medley of cheeses.  I spread a very thin layer of Irish butter on the outside of the bread to get a crunch golden crust.  Perfection!!!)


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