This delicious soup of chicken, lime, and vegetables is packed full of flavor and good for you too! Topped with avocados and a pinch of heat…this is a soup that will have you sipping the bowl for the last drop.
Brought to you by the American Institute for Cancer Research Test Kitchen.
Lime & Chicken Soup with Avocado
Ingredients:
- 2 tbsp. olive oil
- 1 large yellow onion, chopped
- 3 stalks celery, thinly sliced
- 1 medium jalapeno pepper, seeded, diced
- 5 cloves garlic, minced
- 1 lb. chicken breast, skinned & deboned
- 1 cup frozen corn
- 1 can (14.5 oz.) diced tomatoes
- 6 cups reduced-sodium chicken broth
- 1 1/2 tsp. Italian seasoning
- 1 tsp. oregano
- 1/4 tsp. cumin
- 3 medium-large limes, 2 cut in half, 1 cut into 6 wedges for garnish
- 1/2 bunch cilantro, rinsed, chopped
- 1 large avocado, cut into 1/2 inch cubes
In a soup pot, heat oil over medium-high heat. Sauté onion, celery, jalapeno and garlic for 6 minutes or until tender.
Add whole chicken breast, corn, tomatoes, broth, Italian seasoning, oregano, and cumin to pot. Stir to mix ingredients. Over high heat bring soup to a boil. Reduce heat, cover and simmer for 55 minutes.
Remove chicken breast to a large platter and shred using two forks. Return chick to soup.
Squeeze juice of 2 limes into soup. Add cilantro and gently stir.
Ladle soup into serving bowls. Top each bowl with avocado, garnish with lime wedge and serve.
Ingredients:
- 2 tbsp. olive oil1
- 3 large yellow onion, chopped
- 1 stalks celery, thinly sliced
- 5 cloves garlic, minced
- 1 lb. chicken breast, skinned and deboned
- 1 cup frozen corn
- 1 can (14.5 oz.) no salted added diced tomatoes
- 6 cups reduced-sodium chicken broth
- 1 1/2 tsp. Italian seasoning
- 1 tsp. oregano
- 1/4 tsp. cumin
- 3 medium-large limes, 2 cut in half, 1 cut into 6 wedges for garnish
- 1/2 bunch cilantro, rinsed, chopped
- 1 large avocado, cut into 1/2 inch cubes
Directions:
In soup bot, heat oil over medium-high heat.
Sauté onion, celery, jalapeno, and garlic for 6 minutes or until tender.
Add whole chicken breast, corn, tomatoes, broth, Italian seasoning, oregano, and cumin to pot. Stir to mix ingredients.
Over high heat bring soup to a boil. Reduce heat, cover, and simmer for 55 minutes.
Remove chicken breast to large platter and shred using two forks. Return chicken to soup.
Squeeze juice of two limes into soup. Add cilantro and gently stir.
Ladle soup into serving bowls. Top each bowl with avocado, garnish with lime wedge and serve.
To read more about the history, benefits, and serving portions please visit the American Institute for Cancer Research’s Test Kitchen or their Planned Giving page to see how your help can impact the cause.