These past few weeks I’ve been loving the fresh avocados! I bought several during early Spring and was really disappointed, I almost thought that I’d lost my love of avocados. I’m glad that wasn’t the case! I can’t get enough of them right now and I’ve been adding them to everything. With all of that said, if you don’t prefer avocados (like my husband), this soup is good even if you don’t top it with avocado!
I know it’s the beginning of summer, we’re in Texas and it just keeps getting hotter, but I couldn’t wait to make this soup! We both loved it, Drew even said that he’d choose it over chicken noodle soup when he’s under the weather. Turn up the A/C and try this soup!
Chicken Avocado Lime Soup serves 4 to 6
- 2 large chicken breasts
- 2 cups chicken broth
- 2 cups water
- 1/4 cup lime juice
- 8oz canned green chiles
- 1 onion
- 1 jalapeño
- 1-2 garlic cloves
- cilantro (small bunch)
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 2 avocados
- sour cream
- monterey jack cheese (shredded)
Finely chop garlic and jalapeño (remove seeds). Also chop onion and cilantro. Cut each chicken breast into two strips.
Add all ingredients (except avocado, sour cream, and cheese) to a crockpot. Cover and cook on low for 5-6 hours. Use two forks to shred chicken. Add extra salt and pepper if needed.
Cut avocados in half, then slice the inside into squares. Just use a spoon to scoop out the cubes. Ladle the soup into bowls and top with avocado, sour cream, and cheese.