Chicken Avocado Lime Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 190.0
  • Total Fat: 8.4 g
  • Cholesterol: 110.8 mg
  • Sodium: 121.2 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 22.0 g

View full nutritional breakdown of Chicken Avocado Lime Soup calories by ingredient
Submitted by:

Introduction

Adapted from http://www.cookingclassy.com/chicken-avoca
do-lime-soup/#more-13572
Adapted from http://www.cookingclassy.com/chicken-avoca
do-lime-soup/#more-13572

Number of Servings: 6

Ingredients

    2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
    1 tbsp Extra Virgin Olive Oil
    5 serving Green Onion (fresh-1 stalk)
    2 serving JALAPENO pepper fresh - one (by TTENACITY)
    2 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE)
    4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
    2 serving roma tomatoe (by CYN4U2)
    0.5 cup cilantro (fresh) (by MINDTHEGAP7)
    4 tbsp Lime Juice, juice of 1 lime
    .5 fruit without skin and seeds Avocados, California (Haas)
    1 tsp Cumin seed
    2 large Egg, fresh, whole, raw

Directions

Directions

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. 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. Whisk egg separately in a bowl, adding small amounts of broth to temper. When 2 cups have been added to whisked eggs, add slowly to pot & stir briskly. This will thicken the soup without adding carbs.

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.

Serving Size: Makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GAYLAALEX.

Rate This Recipe