Spicy Avocado Soup With Chicken and Lime

READY IN: 30mins
Recipe by Gatorbek

This is a recipe I've modified, originally from Allrecipes.com. I usually make it on the mild side for the kids, then DH and I spice it up. Don't skimp on the garnishes!

Top Review by One Happy Woman

Great recipe - I made some changes to suit our cupboard and our taste. I used very low sodium chicken soup base for the broth and used green enchilada sauce instead of the canned tomatoes and the jalapeños and that was spicy enough for Mr. Wonderful who was born and raised Wyoming, with little exposure to jalapeños. :-) I added a can of white beans (hominy would also work but there's that Wyoming thing again) to give it a bit more texture, and used some crunched up tortilla chips and shredded cabbage before topping it with chopped avocado. This stays in "the rotation!"

Ingredients Nutrition

Directions

  1. In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes.
  2. Stir in chicken and brown, then add stock, lime juice, Ro-Tel (with juice), salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. Stir in avocado and cilantro and heat through, and adjust seasonings to taste.
  3. (If you wish to thicken the soup a bit, use an immersion blender or mash some of the avocado by hand. You can also add potato flakes if you want a thicker broth.).
  4. Ladle soup into bowls and garnish with a dollop of sour cream and cheddar cheese, a sprinkle of additional cilantro, with lime wedge and tortilla chips on the side. Enjoy!

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