Mexican Soup with Avocado and Lime

Dust off those soup pots and Dutch ovens ’cause you will want to add this soup to your soupy repertoire. The South of the Border flavors are brightened with fresh avocados and a hint of lime. It is easy, fast and healthy; you can’t get any better. This soup will become a warm, comforting, full-of-flavor meal everyone will love. By the way, a large Mojito pairs perfectly with this soup! Just sayin’!

Ingredients

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. Cook for 30 seconds.

Add the chicken broth and stir. Lower the heat and simmer for 15 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

Top this spicy and tangy soup with your favorite toppings Lade the soup over avocados at the bottom of the bowl for a traditional Mexican flare. For a little more lime flavor, squeeze the juice of a lime wedge over the top. The only thing missing from this soup is a large mojito to go with it.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Mexican

Servings 4

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.
• Cook for 30 seconds.
• Add the chicken broth and stir.
• Lower the heat and simmer for 15 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.

Keyword Chicken soup, Chicken soup recipe, Mexican food, Mexican recipes, Mexican soup recipe, Soup, Soup recipe