In my family, avocado is eaten with every meal! It contains heart healthy fats that can help reduce cholesterol and gives recipes a delicious creamy texture. One of my favorite recipes for the New Year is Chicken Avocado Lime Soup. I use low-sodium broth and don’t add heavy cream. Enjoy!
Evette Rios is a partner of Together Counts™, a program that inspires calorie balance from the Healthy Weight Commitment Foundation. She is also host of “Recipe Rehab” on CBS. For more from Evette, visit: evetterios.com.
Chicken Avocado Lime Soup
3 tablespoons olive oil
1 cup green onions, sliced on a bias + additional 1/4 cup for garnish
8 cloves garlic, thinly sliced
2 fresh jalapeno peppers, sliced
4 skinless, organic boneless skinless chicken breasts
4-5 cups low-sodium chicken broth
2 roma tomatoes, seeded and diced
1/2 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp red chili flakes
2 haas avocados – peeled, pitted and diced
1/2 cup chopped fresh cilantro
Kosher salt and pepper to taste
- Generously season both sides of chicken breasts with salt and pepper.
- Place chicken and 1 tbsp olive oil in very hot skillet, then reduce to simmer until just-cooked (165F) through but still juicy. 8-10 minutes. Juices should run clear. Important not to dry out meat here.
- Shred chicken. Reserve in foil in oven while preparing soup.
- In heavy-bottom pan, add remaining olive oil and green onions. Cook until translucent.
- Add garlic cook for one minute until fragrant, but no color on garlic.
- Add tomatoes; cook until soft.
- Add chicken broth, spices, and some salt and pepper. Bring to boil. Cover and reduce to simmer. Simmer for 20 minutes until flavors and spices have married. Taste. Add more salt as needed.
- Add shredded chicken, diced avocado, fresh onions to four individual bowls. Ladle in soup. Add cilantro and a few squeezes of lime juice.
- Serve hot.