Time to pull out those soup pots because this Mexican Soup with Avocado and Lime deserves a spot in your weekly rotation! Bursting with bold South-of-the-Border flavors, it’s finished with creamy avocado and a zesty squeeze of lime for freshness in every spoonful.
In Mexican cuisine, avocado and lime are more than just toppings; they’re essential flavor balancers. Avocado brings a creamy richness that mellows out spice, while lime adds a bright acidity that wakes up the whole dish. It’s this classic pairing that makes the soup so vibrant and satisfying.
Best part? It’s quick, healthy, and hearty enough to satisfy the whole table. Cozy, vibrant, and full of flavor, this is the kind of soup that keeps everyone coming back for seconds.
And if you really want to elevate the meal? Pair it with an ice-cold Mojito. Trust me, it’s a match made in flavor heaven.
Ingredients
1 Tbsp. extra virgin olive oil
1 yellow or red onion, finely diced
2 cloves garlic, minced
1-1/2 cups shredded chicken
1/2 tsp. Mexican oregano
1/2 tsp. salt
2 Tbsp. tomato paste
6 cups chicken broth
1 can kidney beans
2 minced chipotle peppers in adobo, roughly chopped
1 avocado, sliced
Cilantro for garnish
6 lime wedges
Instructions
In a Dutch oven, heat the olive oil.
Add the garlic and onion to the hot pan. You can use yellow or red onion, depending on what you have. On this day, I used a yellow onion. Lower the heat and cook until the onion softens and caramelizes, about 5-7 minutes.
Add the chicken to the pot. Increase the heat and cook until the chicken starts to brown, about 5 minutes. Add the Mexican oregano and salt. If Mexican oregano is not available, you can use regular oregano; however, Mexican oregano is different.
Stir in the kidney beans, tomato paste and chipotle with adobo sauce and stir.
Add the chicken broth and stir. Lower the heat and simmer for 30 minutes. Skim off any foam that forms.
Stir in the cilantro and lime juice. Season with salt and pepper.
To serve, place 2 avocado slices in each bowl.
Ladle in the soup. Top with tortilla chips and serve with lime wedges, cheese and extra avocado.
Mexican Chicken Soup with Avocado and Lime
Equipment
- 1 knife
- 1 measuring cup
- Measuring spoons
- 1 Dutch oven or large pot
- 1 Large spoon
- 1 colander or strainer
- 1 ladle
Ingredients
- 1 yellow or red onion finely diced
- 2 cloves garlic minced
- 1-1/2 cups chicken shredded
- 1/2 tsp. Mexican oregano
- 1/2 tsp. salt
- 2 Tbsp. tomato paste
- 6 cups chicken broth
- 1 can kidney beans drained and rinsed
- 2 chipotle peppers in adobo roughly chopped
- 1 avocado sliced
- Cilantro for garnish chopped
- 6 lime wedges cut in wedges
Instructions
- In a Dutch oven, heat the olive oil.
- Add the garlic and onion to the hot pan.
- Lower the heat and cook until the onion softens and caramelizes, about 5-7 minutes.
- Add the chicken to the pot.
- Increase the heat and cook until the chicken starts to brown, about 5 minutes.
- Add the Mexican oregano and salt.
- Stir in the kidney beans, tomato paste and chipotle with adobo sauce and stir.
- Add the chicken broth and stir.
- Lower the heat and simmer for 30 minutes.
- Skim off any foam that forms.
- Stir in the cilantro and lime juice.
- Season with salt and pepper.
- To serve, place 2 avocado slices in each bowl.
- Ladle the soup over the avocados.
- Top with tortilla chips and serve with lime wedges, cheese and extra avocado.
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