Spicy Lime Avocado Soup Recipe

This was a delicious soup! Made it mostly following the instructions. Didn’t really add anything different. However I did use my instant pot so the order of cooking was a little different. I sautéed the onions and then added the garlic after the onions were nearly done. Then I added a little or Oregano And sautéed a little longer. I deglaze the pot with a little white wine. I then added the 4 cups of water and the chicken soup base. I threw in two frozen clump together chicken breasts from Costco. I cook these for 25 minutes and then did natural release for 15 minutes. Took the meat out and shredded it threw it back in the pot added all the rest of the ingredients and it was amazing! Thank you thank you for sharing this recipe.

It's weird looking back on recipes from when I was new to cooking. I make this so differently now. For one, I use the instant pot to cook the chicken breasts in a heavily seasoned broth. I shred them into relatively big chunks. For the soup itself, I use 2 large sweet onions, 6 cloves of garlic, 3 celery ribs, 4 carrots, cilantro (stems and leaves), avocado, lime, etc. I saute the onions until fragrant and stir in the garlic. Saute for a minute or two more and remove to a bowl. In the same pot, over high heat, I flash fry the jalapenos. Remove those to a separate bowl. Add the celery (finely diced), sliced carrots, onions and garlic. Saute for a couple of minutes and deglaze with good quality stock. Season this with onion powder, garlic powder, powdered oregano, lots of cumin, fresh black pepper, a bay leaf, and sea salt. Allow this to simmer until the vegetables are tender. Reduce the heat and finely mince the cilantro stems. I stir this into the broth along with the jalapeno and chicken, season with lime juice and ladle into bowls. Top with fresh cilantro leaves, avocado, and a soft melting mexican cheese and more lime juice if you desire. Much more body and depth of flavor. Always taste your soup as its cooking and adjust the seasoning. I use a lot of aromatics, typically. We love cumin around here.

This was good! I did make a few changes to my liking ?? I doubled the recipe - I seared the chicken breast in avocado oil and baked in oven for 20 mins. Also, I added a can of black beans and pinto beans. Once I had added all ingredients, I placed squeezed limes in the soup while it simmered for about an hour. Served over white rice for my guys and quinoa for me. We topped with green onion, diced tomato, crumbly queso, cilantro, and a dab of sour cream and to cut the heat ?? I think I heavy handed the jalapeños. Will def make again!

This is easily the best soup I have ever eaten. I didn't have chicken and used 1lb large shrimp, and now that the way I make it every time. This means I start at Step 3, and add the raw shrimp when the broth is hot. Cook a few minutes and done! Top the soup to individual tastes, more or less depending on what the eater likes!

Very good! I will be making this again for sure. Thank you for sharing! The only thing I did different was cook this in the instant pot. I sautéed the onion, garlic and some jalapeno then added the chicken broth, lime juice, more jalapeno and frozen chicken and cooked for 8 mins. It was perfect!

Very good and easy recipe. Light soup but filling! I didn't add the jalapenos until the end when it was served. Used chicken stock instead of bullion. Cooked the chicken in stock and used that stock as well (so I added about 6 cups of stock total). The last thing I did a little differently was add Orzo pasta when serving for those who like a chicken noodle soup. Definitely will be making again!

I loved the flavor of this soup! It had the perfect amount of spicy hotness. I sauteed the onions first and added the garlic and broth and a few slices of the pepper to infuse more in the broth. I cooked the chicken in the broth, then pulled it out to cut up and returned to the soup. I used some shredded cheddar-jack instead of the queso and it was declicious!

Easy to make, delicious, and easy cleanup. A great kitchen trifecta for me. I did make one or two small changes - I exchanged the jalapeno for a small can of green chiles, and I put the shredded chicken into the onion, cilantro, green chiles mix before adding broth. My husband loves the changes.

This soup is so delicious and different! I modified it a little based on what I had on hand, like I usually do, but the what a great base recipe to start with. I substituted roasted hatch peppers for jalapeno, made chicken bone broth, used frozen sousvide chicken breasts and shredded in chunks by hand, and added diced tomatoes. Next time, I might add frozen corn and some black beans. The combination of spicy, savory, and tart, with the texture of avocado are delightful. I just add the avocado last and ladle into bowls to maintain the texture. I will definitely make this again!

Made this for our Shabbat meal and we loved it. I tweaked it by sauteeing the onions and some hatch chilies in some schmaltz and olive oil before adding garlic along with some fresh ground cumin and a bit of oregano and crushed red pepper. I used homemade stock seasoned w salt and pepper and the cilantro, but added cubed fish instead of chicken. We loaded our bowls with avocados, fresh jalapenos, and shredded cabbage then ladled the soup over garnishing w cilantro and green onions.

As written it seemed there was some missed places to really deepen the flavor. I used chicken thighs and cut them before hand, pan frying in a bit of olive oil and a mix of spices. (Chile spice, cuman, garlic, a little salt and pepper.) I also used Chicken broth rather than the water and bullion cube. All said, it was easy to cook, and a wonderful lunch on a cold day, without being heavy at all.

So thankful you shared....now I have a secret!!

This was amazing! It's like if guacamole was a soup. I rarely give five star reviews but this one was one of my favorites.

I’m obsessed with this 😱

On step 1 we cooked the chicken in the chicken broth & placed in the fridge to cool. Then step 4 is when we added the smashed avocados. This is a keeper for sure!

Love this recipe!!! One of my favorite soups ever. Definitely a go to for a quick easy any day of the week. Thank you for sharing this.

This soup is so easy compared to a much more labor intensive version I usually make, but the flavors were just as good (better, my husband said). I made it just as the recipe stated minus cilantro, which I don't care for. To save time next time I will cook the chicken directly in the bouillon/veggie soup.

My first taste I was unsure that I would like it. I added a little pepper and a little garlic powder and then fix me a bowl. By the third spoonful, it was like I couldn’t get enough of the soup. It had such flavor and it was spicy, which I love spicy food. And today I’m making this recipe again.

Very little to no flavor if made according to recipe. If you add extra chicken bouillon, lime and red pepper, in addition to the onion, cilantro and cheese that is recommended before serving there is a little flavor. Disappointed that this soup is so bland.

It's a really awesome soup! I'm vegan so I didn't add the chicken. But I don't think it needs chicken.