Recipe By Michelle
Rating
Published Jun 4th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 293.7

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.

Recipe Ingredients

  • 4 (6 inch) corn tortillas, julienned
  • 1 ½ tablespoons olive oil
  • 1 white onion, sliced thinly
  • 8 cloves garlic, thinly sliced
  • 4 fresh jalapeno peppers, sliced
  • 8 ounces skinless, boneless chicken breast halves - cut into thin strips
  • 1 quart chicken broth
  • ¼ cup fresh lime juice
  • 1 tomato, seeded and diced
  • salt and ground black pepper to taste
  • 1 avocado - peeled, pitted and diced
  • ¼ cup chopped fresh cilantro

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
  2. 2 Bake in the preheated oven until lightly browned, 3 to 5 minutes.
  3. 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. 4 Ladle soup into bowls and sprinkle with tortilla strips to serve.

Nutrition Facts

  • Calories 293.7
  • Carbohydrate 24.9 g
  • Cholesterol 37.3 mg
  • Fat 15.3 g
  • Fiber 6.5 g
  • Protein 16.5 g
  • Saturated Fat 2.3 g
  • Sodium 1047.6 mg
  • Sugar 4.3 g

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Reviews

  1. I fell in love with chicken and lime soup while traveling in the Yucatan years ago. When I found this recipe, I fell in love all over again. This has become a staple for me, and I have developed a few variations- first, I usually double the avocado and tomato for a heartier soup; sometimes - Read more ...
  2. 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 - Read more ...
  3. so tasty! i've made this soup many times, i add corn and sometimes a little rice too
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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.
  8. 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!!
  9. LOVE this recipe!!! Will make again and again. My boyfriend is a big soup person and loved it. Definately one of the best soup recipes i've ever made...thanks for sharing it!!
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