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Avocado Soup with Chicken and Lime

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine south american
Servings 4 people
Calories 1097.4 kcal

Equipment

  • 1 Baking Sheet For crisping tortilla strips
  • 1 Large Saucepan For simmering the soup
  • 1 Chef's knife For all ingredient prep
  • 1 Cutting Board For safe and efficient prep
  • 1 Ladle For serving the soup

Ingredients
  

Main

  • 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

Instructions
 

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

Notes

For optimal texture, ensure the avocado is added just before serving, allowing it to warm slightly without becoming mushy or discolored. To elevate the soup's aromatic profile, consider charring the jalapenos and onions slightly before sautéing; this imparts a desirable smoky depth. When simmering the chicken, be mindful not to overcook it, as breast meat can dry out quickly. A good quality, homemade chicken broth will significantly enhance the overall flavor. For the tortilla strips, a quick pan-fry or even air-frying could provide a more robust crispness than baking alone. Consider a final garnish of crumbled cotija cheese or a drizzle of Mexican crema for added richness and a visual flourish.