Spicy Mexican Chicken Soup with Avocado and Lime
Equipment
- Large pot
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 2 avocados, sliced
- Juice of 2 limes
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cook for 3 minutes until the onion softens.
- Stir in chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
- Add the chicken breasts, chicken broth, and diced tomatoes. Bring to a simmer. Cover and cook for 20 minutes until the chicken reaches 165°F.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot. Season with salt and pepper.
- Ladle the soup into bowls. Top each serving with sliced avocado, a squeeze of lime juice, and chopped cilantro.
Notes
Add the avocado right before serving so it stays firm. For milder heat, use only half the jalapeno or swap in a milder pepper. Leftovers keep in the fridge for three days. Reheat gently on the stove and add fresh lime and avocado again to brighten the flavor.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board, Wooden spoon
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board, Wooden spoon