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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.

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  • 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

294 calories; 15.3 g total fat; 37 mg cholesterol; 1048 mg sodium. 24.9 g carbohydrates; 16.5 g protein; Full Nutrition

Reviews (242)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2004
I am a soup lover. I wanted to make avacado soup and thought I would give this one a try. Wow! I didn't use as many jalapeno's as called for and removed the seeds. Glad I did. Three peppers were just about right for us. This is the perfect soup to accompany your Mexican Food dinner. We had a good Mexican beer with our meal and it was perfect. Read More
(72)

Most helpful critical review

Rating: 3 stars
02/13/2004
I hate to be the lone disenting voice but we ended up throwing most of this out. I highly suggest you add the lime a little bit at a time to taste. It was just waaay too sour and tangy for us. I took some of the leftovers and poured off most of the tangy broth and replaced it with plain chicken broth. I then topped it with shredded Monterey Jack and some thin crushed tortilla chips. It was much improved but still probably not a soup I would make again. Sorry. Read More
(30)
308 Ratings
  • 5 star values: 200
  • 4 star values: 75
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
02/13/2004
I am a soup lover. I wanted to make avacado soup and thought I would give this one a try. Wow! I didn't use as many jalapeno's as called for and removed the seeds. Glad I did. Three peppers were just about right for us. This is the perfect soup to accompany your Mexican Food dinner. We had a good Mexican beer with our meal and it was perfect. Read More
(72)
Rating: 5 stars
02/13/2004
I am a soup lover. I wanted to make avacado soup and thought I would give this one a try. Wow! I didn't use as many jalapeno's as called for and removed the seeds. Glad I did. Three peppers were just about right for us. This is the perfect soup to accompany your Mexican Food dinner. We had a good Mexican beer with our meal and it was perfect. Read More
(72)
Rating: 5 stars
02/13/2004
so tasty! i've made this soup many times i add corn and sometimes a little rice too Read More
(46)
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Rating: 5 stars
02/13/2004
This was fantastic!! I loved the lime juice in this soup- it gave it a nice tang. It was very filling but light so you can have it any day of the week. I actually wish it had more avocado so I added 2 instead of 1 1/2. I also added a dollop of sour cream at the end and it gave the soup a nice rich flavor. Will definetly make this again. Read More
(40)
Rating: 3 stars
02/13/2004
I hate to be the lone disenting voice but we ended up throwing most of this out. I highly suggest you add the lime a little bit at a time to taste. It was just waaay too sour and tangy for us. I took some of the leftovers and poured off most of the tangy broth and replaced it with plain chicken broth. I then topped it with shredded Monterey Jack and some thin crushed tortilla chips. It was much improved but still probably not a soup I would make again. Sorry. Read More
(30)
Rating: 5 stars
02/25/2004
very tastey! I made quite a bit to feed my mom my sister and some hungry men and it satisfied all! My sister doesn't like cilantro and my dad doesn't like avocado so rather than add them to the soup i added them to individual bowls and everyone could have as much as they liked of each. I wasn't going to toast the tortilla strips 'cause i figured they'd just get soggy anyway (so what's the point?) But since i was preheating the oven for something else i did it anyway. I'm glad i did because the next day i just threw some torilla strips in with the left overs and they were a whole different kind of soggy! tortilla mush. Definately toast them first.:) I also added corn for a little more color and a tad less garlic. I threw in some more spices toward the end for more flavor to make up for slightly less jalapeno. (I didn't want to kill everyone with the ammount called for in this recipe!) It could have used more chicken for our tastes as well but totally a keeper. Very easy to modify! The lime was excellent i could have used more. I served this with cuban black beans best spanish rice and ultimate frozen strawberry margaritas. What a hit! Read More
(23)
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Rating: 5 stars
02/21/2013
I fell in love with chicken and lime soup while traveling in the Yucatan years ago. When I found this recipe I fell in love all over again. This has become a staple for me and I have developed a few variations- first I usually double the avocado and tomato for a heartier soup; sometimes I add sour cream. For a vegetarian version I eliminate the chicken and substitute vegetable broth and add ground cumin corn and black beans (canned works fine one can each rinsed and drained). The soup is beautiful and spicy perfect for a light summer meal with fresh garden tomatoes or as a colorful and spicy winter treat. Read More
(22)
Rating: 5 stars
08/05/2003
I added a can of pinquito beans and some frozen corn to this recipe and it was very filling and flavorful. The cilantro and real lime juice really make it stand out. Very good. Read More
(13)
Rating: 5 stars
01/27/2003
This soup has great flavor. Husband loves it tremendously. He suggests a side dish of Mexican rice & beans. A definite recipe to make over and over. Thanks!! Read More
(10)
Rating: 5 stars
01/28/2008
This soup was so tastey I am not a fan of cilantro but followed the recipe to a tee (used 2 jalepinos not 4) To me it was to die for... Top of my list. Thank you!!! Read More
(10)