This hot soup is made with thin strips of chicken breast boiled in broth with jalapenos, onion, garlic, and lime. Avocado is then added, and the dish is finished with crisp corn tortilla strips.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (6 inch) corn tortillas, julienned
- 1 ½ tablespoons olive oil
- 1 white onion, sliced thinly
- 8 cloves garlic, thinly sliced
- 4 fresh jalapeno peppers, sliced
- 8 ounces skinless, boneless chicken breast halves – cut into thin strips
- 1 quart chicken broth
- ¼ cup fresh lime juice
- 1 tomato, seeded and diced
- salt and ground black pepper to taste
- 1 avocado – peeled, pitted and diced
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
- Bake in the preheated oven until lightly browned, 3 to 5 minutes.
- Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
- Ladle soup into bowls and sprinkle with tortilla strips to serve.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 7 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 1048 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
My new favorite soup! Love the cilantro and lime flavor and the chicken and avocado really set it off. Full of flavor and very filling. Has become a new staple in our home.
This soup is amazingly good. Making it for the second time in 2 weeks
I have made this recipe several times since finding it, it’s a great base recipe that I have added the following to make it terrific for us. I cook my chicken in the pressure cooker seasoned with salt, pepper, onion powder, garlic powder & Tajin for extra lime flavor. To the broth I add cumin, & chili powder, & riced cauliflower. I brown my onions in bacon fat prior to adding my garlic. I also dump in the drippings from my cooked chicken it adds loads of flavor. Top with fresh cilantro, and sour cream. We substitute Serrano for jalapeños because we prefer it spicy, added some kale for my bowl, I wanted some greens! Great soup for cold weather.
This is one of my ‘go to’ soups. Make it all year round. Can be a bit too spicy, depends on the jalapenos you use! A must try.
This was a huge hit, especially considering we aren’t huge soup people. Substituted a can of green diced chiles for the jalapeños. Used a can of diced tomatoes because I didn’t have a fresh one. Used butter instead of olive oil. Had zero leftovers.
This is a wonderful recipe. I only had 2 jalapenos and 6 garlic cloves. I used rotisserie chicken. My husband loved it. Quick and tasty and healthy!!
I thought this was a good solid meal though not a 5 star for me. I did use 4 jalapenos and it was not too spicy at all.
We loved this recipe! We seeded the jalapenos and doubled the amount of chicken as we know our tolerance for heat and our preference for hearty soups. We also ate this with quesadillas instead of the tortilla strips. Would definitely make this again!
The first time I made this, I was not very impressed. No spices- cumin, chili powder, oregano, coriander; and simmering a soup for only 10 minutes does not really allow all the ingredients to get to know each other. I have made this twice since and have changed a lot. I only make it when I have the time. I slow cook the chicken using the “Slow Cooker Carnitas” recipe on this site and use the juices from that to start the soup, adding more stock if needed.
The first time I made this as written and it had waaayyy to much lime. This time I doubled the recipe and only added the juice from half of a small lime. Instead of doubling the tomato, I added a can of Ro-tel. I used rotisserie chicken because I was feeing lazy and let it simmer for 30 minutes to soak up all the flavors. We topped it with the tortilla strips and some queso fresco. Everyone loved it!
I am rating this soup four stars for flavor, nutrition, quick and easy, cost effective, and creative. I omit the fifth star because it is so light and suited to people who enjoy very light meals or soups and not to those with hearty appetites. Our adult daughter is recuperating from surgery in our home in a month and I will keep this in the rotation for a delicious and healthy meal for her. Great idea!
Wow. Even better than anticipated. I used 3 peppers, seeded and ribs removed. Spice level was perfect. I didn’t quite use up all the lime juice. Kept adding til perfect for me. The broth was delightfully fresh. This is definitely a keeper.
Love this! Only change was a little less garlic…1/2. Freezes well too!
When they say spicy they mean spicy. I did not use any more than one jalapeno and only one clove of garlic. It had some heat, enough heat for my table. I didn’t get the chicken cut small enough – next time. I actually used two avocado’s. We are fighting early diabetes and avocado’s are good for that diet. The flavor is great. Cool weather demands this soup. We had no leftovers.
Soooooo good!!! A def keeper.
Super delicious. I used WAY more chicken and subbed a can of rotel for the fresh tomato. Also, just buy tortilla chips. Seriously.
Great recipe, I added a can of black beans and a can of pinto beans. YUM
Next time I will cut everything to bite size rather than in strips for easier eating. Also, only use 2 jalapenos. Otherwise, this is REALLY good.
I went with 3 jalapeños but pithed and seeded them and minced. I want to taste something other than just fire and I like jalapeños and almost always have some on hand. The flavors are really unique with the lime, cilantro and avocado and it is refreshingly new to me. It is a fun recipe and I am glad I tried it and truly enjoyed the experience. I live in Florida and this just seems like a good fit.
Love this soup. It’s flavorful, easy and economical. Will definitely make again soon
I added celery and carrots and it was out of this world. I had to make it again the following week because everyone loved it so much.