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Avocado Chicken Soup with Lime & Cilantro

Avocado Chicken Soup with Lime & Cilantro

You don’t often find avocado in a soup, which makes this Mexican-inspired low-carb soup a refreshing change. With their healthy fats, avocados are a good addition to anyone’s diet.

  • 1avocado
  • ¾ lbchicken breasts, boneless skinless
  • 24 fl ozchicken or vegetable broth
  • ½ small bunchcilantro
  • 2 clovesgarlic
  • 1jalapeño pepper
  • 1lime
  • 2tomatoes
  • ½ mediumyellow onion
  • black pepper
  • cumin
  • salt
  • virgin coconut oil
  1. Wash jalapeño and tomatoes. Seed and mince jalapeño. Medium dice tomatoes. 1 jalapeño pepper, 2 tomatoes
  2. Peel and small dice onion. Peel and mince garlic. ½ medium yellow onion, 2 cloves garlic
  3. Heat a medium saucepan over medium heat.
  4. Add oil to saucepan and swirl to coat bottom. Add onion and jalapeño; cook, stirring frequently, until tender, 2-3 minutes. 1 tbsp virgin coconut oil
  5. Add garlic and tomatoes to saucepan; cook for about 1 minute.
  6. Slice chicken in half horizontally into thin fillets. ¾ lb chicken breasts, boneless skinless
  7. Add broth, cumin, salt, and pepper to saucepan. 24 fl oz (3 cups) chicken or vegetable broth, ¼ tsp, cumin, ¼ tsp salt, ⅛ tsp black pepper
  8. Place chicken in liquid and bring to a boil. Reduce heat back to medium, cover, and cook until chicken is cooked through, 8-10 minutes. Once cooked, transfer chicken to a plate.
  9. Wash and dry cilantro. Shave leaves off the stems; discard the stems and chop the leaves. ½ small bunch cilantro
  10. Halve and pit avocado. Spoon out the flesh and medium dice. 1 avocado
  11. Shred or dice chicken and return to saucepan. Stir in ¾ of the cilantro (save the rest for garnishing) and lime juice. juice of ½ lime
  12. Cut remaining ½ lime to wedges.
  13. Serve soup in a bowl, stir in avocado, and garnish with remaining cilantro and lime wedges.

Recipe adapted from this site!/.