Mexican Avocado Lime Chicken Soup Recipe Will Knock Your Socks Off (30 Minutes) by Sarah Griffin
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It's chicken soup season, which is exciting enough. But chicken soup just got so much better, because this Mexican avocado lime chicken soup recipe is packed with flavor, flavor, flavor. In fact, I'm pretty sure the taste will knock your soup-loving socks off!
This soothing soup recipe starts with a tangy broth that's packed with Mexican flavors, then it gets even better. This gluten-free soup recipe is loaded with shredded chicken and creamy avocado, and it's ready in about 30 minutes. Seriously! Your week just got a little better, right?
To make this Mexican chicken soup recipe you will need boneless, skinless chicken breasts, olive oil, green onions, jalapenos, garlic, low-sodium chicken broth, fresh tomatoes (check out the health benefits of tomatoes), ground cumin, fresh cilantro (read about the health benefits of cilantro), limes for juicing and avocados. For toppings think tortilla chips, shredded cheese and sour cream.
Serve this flavorful chicken soup for dinner with some warm, crusty bread and you have the perfect meal. You'll be thrilled if there are leftovers for lunch the next day!
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup chopped green onions, including whites (mince the whites)
- 2 jalapenos, seeded and minced
- 2 cloves garlic, minced
- 58 ounces (4 cans) low-sodium chicken broth
- 2 Roma tomatoes, seeded and diced
- 1/2 teaspoon ground cumin
- 1/3 cup chopped cilantro
- 3 tablespoons fresh lime juice
- 3 medium avocados, peeled, cored and diced
- tortilla chips, Monterey jack cheese, sour cream, for serving (optional)
Recipes Notes
- If you want a spicier soup, leave the jalapeno seeds in.
- Fresh lime juice is preferred, but in a pinch, you can use bottled.
- If you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about half an avocado per serving.
- Serve with tortilla chips, shredded cheese and sour cream, if desired.
- Store leftovers in a container in the refrigerator or freeze for up to three months.
Here’s how to make it:
- In a large pot, heat the olive oil over medium heat. Add the green onions and jalapenos and sauté until tender, about 2 minutes, adding garlic during last 30 seconds.
- Add the chicken broth, tomatoes, cumin and season with salt and pepper, to taste. Add the 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 to 15 minutes (cook time will vary based on thickness of chicken breasts).
- Reduce burner to warm heat. Remove the 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. Serve with tortilla chips, cheese and sour cream, if desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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