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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Avocado Lime Soup Recipe

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This recipe for Chicken Avocado Lime Soup, by , is from Recipes from the Dahl House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Collette Dahl

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs Boneless Skinless Chicken Breast (for larger chicken breasts, cut breasts in half through the length (thickness) of the breast to cook faster and evenly)
1 Tablespoon Olive oil
1 cup chopped green onions. (include whites and greens. Chop the whites)
2 jalapenos, seeded and minced. (leave seeds if you want the soup spicy)
2 cloves of 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 pepper
1/3 cup chopped cilantro
3 tablespoons Fresh Lime Juice
3 medium avocados, peeled, cored, and diced.

Tortilla chips, Shredded Monterrey Jack Cheese, sour cream for serving

Directions:
Directions:
In a large pot, heat 1 Tablespoon olive oil over medium heat.

Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during the last 30 seconds of sauteing.

Add chicken broth, tomatoes, cumin, and season to taste with salt and pepper.

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 depending on the thickness of chicken breasts)

Reduce burner to warm heat, remove chicken from pot, and let rest on a cutting board for 5 minutes. Then shred chicken and return to soup.

Stir in Cilantro and Lime Juice.

Add avocados to each bowl individually. About 1/2 an avocado per serving.

Serve with tortilla strips, cheese, and sour cream.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This soup was brought to me by Emilie Chisholm when we were sick. She was so kind to share her recipe with us and it's quickly become a favorite! It's NOT spicy if you remove the seeds.

 

 

 

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