Best Spicy Avocado Soup With Chicken And Lime Recipes

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SPICY AVOCADO SOUP WITH CHICKEN AND LIME



Spicy Avocado Soup With Chicken and Lime image

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!

Provided by Gatorbek

Categories     Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 medium white onion, thinly sliced
2 garlic cloves, minced
2 tablespoons olive oil
8 ounces chicken chunks, I use canned in a pinch
1 quart chicken stock or 1 quart canned broth
1/4 cup fresh lime juice
1 (10 ounce) can Rotel tomatoes & chilies, heat level of your choosing
salt and pepper, to taste
2 avocados, peeled, pitted, and diced
1/4 cup fresh cilantro, chopped
sour cream
cheddar cheese
lime wedge
fresh cilantro
tortilla chips

Steps:

  • In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes.
  • 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.
  • (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.).
  • 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!

Nutrition Facts : Calories 428.3, Fat 29, SaturatedFat 5.1, Cholesterol 42.4, Sodium 921.7, Carbohydrate 24, Fiber 7.3, Sugar 5.9, Protein 21.4

CHICKEN AVOCADO SOUP



Chicken Avocado Soup image

This soup is easy, fresh and delicious! Made with tender chicken, creamy avocado and bright lime juice. Top with tortilla chips, cheese and sour cream and cozy up with a big warm bowl of comfort food. Makes about 11.5 cups (with avocado added to soup).

Provided by Jaclyn

Categories     Soup

Time 35m

Number Of Ingredients 13

1 1/2 lbs boneless skinless chicken breasts,* (or 3 cups shredded rotisserie chicken)
1 Tbsp olive oil
1 1/4 cups chopped green onions ((including whites, mince the whites))
2 jalapeños, (seeded and minced** )
3 cloves 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 black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados (, peeled, cored and diced)
Tortilla chips (, monterrey jack cheese, sour cream for serving (optional))

Steps:

  • In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
  • Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). 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 based on thickness of chicken breasts).
  • Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
  • Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

Nutrition Facts : Calories 373 kcal, Carbohydrate 13 g, Protein 29 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 728 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

AVOCADO SOUP WITH CHICKEN AND LIME



Avocado Soup with Chicken and Lime image

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.

Provided by Michelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 24.9 g, Cholesterol 37.3 mg, Fat 15.3 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 1047.6 mg, Sugar 4.3 g

SPICY CHICKEN-AND-LIME SOUP



Spicy Chicken-and-Lime Soup image

With a fresh and spicy homemade broth and an array of colorful and crunchy toppings, here's a soup to warm up even the chilliest of evenings. This recipe uses a whole bird, making it not only a satisfying meal, but an economical one too. Starting with a cut up whole chicken helps prevent meat from overcooking. Ask your butcher to cut it into parts or follow our guide.

Provided by Shira Bocar

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h10m

Number Of Ingredients 14

1 whole chicken (about 4 pounds), cut into 8 parts
1 onion, skin on, cut into quarters
2 carrots, scrubbed and cut into thirds
6 cloves garlic, skins on
2 jalapeños, 1 halved lengthwise, 1 thinly sliced
10 cilantro sprigs, plus 1/3 cup chopped leaves and stems
Kosher salt
Vegetable oil, for frying
4 corn tortillas, cut into 1/4-inch strips
2 medium tomatoes, diced
2 tablespoons fresh lime juice
2 avocados, thinly sliced, for serving
2 radishes, thinly sliced, for serving
1/3 cup crumbled cotija, for serving

Steps:

  • Fill a large pot with 14 cups water; add chicken, onion, carrots, garlic, halved jalapeño, cilantro sprigs, and 1 tablespoon kosher salt and bring to a boil. Skim foam, reduce heat, and gently simmer until chicken is cooked through, 20 to 25 minutes. Transfer all chicken pieces except backbone to a cutting board; continue simmering broth while you remove and discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer until broth is reduced by half, about 1 hour.
  • Strain broth through a fine‐mesh sieve; discard solids (including bones). Skim fat; transfer broth to a clean pot. (You should have 8 cups; if you don't have enough, add water.)
  • Heat 1 inch oil in a pot over medium‐high until it reaches 375 degrees on a thermometer. Add one‐third of tortilla strips and cook until golden and crisp, 2 to 3 minutes. With a slotted spoon, transfer to a paper‐towel‐lined plate; season with salt. Repeat with remaining tortilla strips.
  • Shred cooled chicken into 3 cups of bite‐size pieces (reserve remainder for another use). Add to broth along with sliced jalapeño, chopped cilantro, tomatoes, and lime juice. Heat through, about 2 minutes; season with salt. Serve topped with avocados, radishes, cotija, and fried tortilla strips.

CHICKEN SOUP WITH LIME AND AVOCADO



Chicken Soup With Lime and Avocado image

When I lived in France, in the '80s and early '90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. "Poor man's butter," they used to call avocados when my father was a child. (Now they would more aptly be described as "rich man's butter.") Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it's ladled into bowls.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, soups and stews, main course

Time 30m

Yield Serves four

Number Of Ingredients 10

2 quarts chicken stock, preferably homemade, or 1 quart commercial chicken broth and 1 quart water
1 medium onion, finely chopped
1 garlic clove, minced
1 serrano or jalapeño chile, seeded if desired and minced
1 pound tomatoes, peeled, seeded and diced, or 1 (14-ounce) can, drained
1 cup shredded cooked chicken breast
1/4 cup chopped cilantro
1 to 2 tablespoons freshly squeezed lime juice (to taste), plus thin slices of lime for garnish
1 avocado, cut in small dice or thinly sliced
Corn tortilla crisps for garnish

Steps:

  • Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
  • Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
  • Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 12 grams

SPICY AVOCADO SOUP



Spicy Avocado Soup image

This spicy avocado soup blends the spiciness of Habañero pepper, Wasabi, and Horseradish, with the rich, creamy texture of Avocado. The resulting color and texture is a rich green soup with a bold, spicy flavor.

Provided by Matt Handley

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

3 avocados
1 onion
1 habanero pepper
5 ounces flounder fillets
1/2 cup pinto beans
1 tablespoon horseradish
2 tablespoons wasabi mustard
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper

Steps:

  • First, prepare the Pinto beans according to the directions on the packaging. This may require an overnight soak. When cooking the beans, only cook them about halfway. You can prepare the stock as they cook.
  • Next, prepare the stock: Fill a large pot with 6 cups of water, and bring to a low boil. Coarsely chop Onion, and add to pot. Cut up 1 avocado into large pieces and add to pot. Cut the top off of the Habañero pepper, and add to pot. Break flounder fillet into small pieces, and add to pot. Whisk 1 tablespoons of Wasabi mustard into the pot. Add 1 tablespoons of Horseradish to pot. Finally, add the partially cooked pinto beans to the pot. Now, let the whole mixture simmer for about 1 hour.
  • While the stock simmers, you can prepare the base: Cut up the 2 remaining avocados and place in a blender. Add another 1 tablespoons of Wasabi mustard to the blender, along with 1/4 cup of water. Scoop out the other avocado and the Habañero pepper from the stock pot, and add to the blender. Blend these ingredients until they are fully puréed. You may need to add another 1/4 cup of water.
  • Now, strain the stock through a colander to remove the onion, fish pieces, and beans, but KEEP the strained liquid. That is your stock. You can discard the onions, fish, and beans, or use them in another dish. I added them to some whole grain rice for a healthy, fiber-rich side dish.
  • Pour the strained stock back into the large pot. Put it on medium-low heat, and gradually whisk in the avocado purée, until fully blended. Add salt and pepper to taste.
  • Tip: If the soup is too thin, let it simmer for a while and it will reduce and get thicker. If the soup is too thick, you can add a bit of water.

CHICKEN AVOCADO LIME SOUP



Chicken Avocado Lime Soup image

Make and share this Chicken Avocado Lime Soup recipe from Food.com.

Provided by lecole54

Categories     Mexican

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs chicken breasts, boneless and skinless
1 tablespoon olive oil
1 cup green onion, chopped (including whites, mince the whites)
2 jalapenos, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
2 garlic cloves, minced
4 (14 1/2 ounce) cans low sodium chicken broth
2 roma tomatoes, seeded and diced
1/2 teaspoon ground cumin
salt and pepper, to taste
1/3 cup cilantro, chopped
3 tablespoons fresh lime juice
3 medium avocados, peeled, cored and diced
tortilla chips, for serving
monterey jack cheese, for serving
sour cream, for serving

Steps:

  • In a large pot heat 1 Tbsp olive oil over medium heat.
  • Once hot, add green onions and jalapenos and sauté until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing.
  • Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and 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 based on thickness of chicken breasts).
  • Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup.
  • Stir in cilantro and lime juice.
  • Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).
  • Serve with tortilla chips, cheese and sour cream if desired.

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