Description
Bright, spicy, and comforting — a citrus-kissed chicken soup with creamy avocado bites.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1–2 fresh jalapeños (sliced)
- Juice of 2 limes
- 6 cups chicken broth
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- ½ onion (diced)
- 1 teaspoon ground cumin
- ½ teaspoon chili flakes
- ½ cup corn kernels
- 1 avocado (cubed)
- Salt and black pepper to taste
- Fresh chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeños until fragrant and softened.
- Stir in cumin and chili flakes, cooking briefly to bloom the spices.
- Pour in chicken broth and bring to a gentle boil.
- Add shredded chicken and corn, then reduce to a simmer for 15 minutes.
- Stir in fresh lime juice and season with salt and pepper.
- Ladle into bowls and top with cubed avocado and chopped cilantro.
- Serve hot with extra lime wedges for brightness.
Notes
- Adjust the number of jalapeños based on your spice preference.
- For a creamier soup, consider adding a splash of cream or coconut milk.
- Garnish with additional cilantro for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg