Holy Guacamole Soup with Grilled Lemon-Jerk Chicken
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"It may not be the most beautiful dish, but it is an easy and delicious avocado soup base that can be served warm, room temperature, or even cold. Pass around a plate or two of the mix-ins and let people put what they want in their individual bowl. Everyone I make this for loves this soup, even my 3 small children. Excellent for a casual summer get together, and easily doubled. Serve with tortilla chips."
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Ingredients3 h 35 m servings 851 cals
Original recipe yields 4 servings (4 cups)
- Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.
- Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.
- Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.
- Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.
- Cook's Notes:
- I use a food processor for most of the chopping to keep it quick.
- The soup doesn't make much quantity-wise, but once you add the mix-ins, it will fill you up easily. It's almost like a dip. It tastes excellent the next day. I like to serve this with my Buttery Honey Cornbread and some iced mint tea.
- It can also be served as a side dish with quesadillas; just omit the tortilla chips and put the chicken in the quesadilla if you prefer.
- Easily converts into a vegetarian meal as well. Simply omit the chicken! Voila!
Per Serving: 851 calories; 55.8 g fat; 53.2 g carbohydrates; 46.8 g protein; 117 mg cholesterol; 720 mg sodium. Full nutrition