Name: Chicken Avocado Lime Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 persons
Cuisine: Mexican
Ingredients: 2 tablespoons Olive Oil; 1 1/2 pounds Boneless Skinless Chicken Thighs; 1 White Onion, chopped; 2 Stalks Celery, chopped; 2 Jalapeño Peppers, seeded and minced; 2 Cloves Garlic, minced; 1 teaspoon Cumin; 1 Roma Tomato, diced; 5 cups Low-Sodium Chicken Broth; 1/2 teaspoon Black Pepper; 1 teaspoon Salt; 1/3 cup chopped Parsley; 3 tablespoons Fresh Lime Juice; 1 Medium Avocado, peeled, cored, sliced; 1 cup Keto Tortilla Chips

Front shot of 3 bowls of Chicken Avocado Lime Soup

Dive into the zesty flavors of this Chicken Avocado Lime Soup, a delicious and nutritious Mexican-inspired dish. Packed with protein-rich chicken, creamy avocado, and a burst of lime, this comforting soup is perfect for any time of the year. It’s simple to make, loaded with healthy ingredients, and sure to become a family favorite!

#Gluten Free #Ketogenic #Comfort Food #Family Dinners #Healthy Dinners #Healthy Lunches #Soups #Chicken #Vegetables #One Pot

Pro Tip

Lime Juice Addition: Add lime juice after cooking to preserve its bright, fresh flavor.

Bursting with Flavor: A harmonious blend of savory chicken, creamy avocado, and refreshing lime.
Healthy & Nutritious: High in protein, healthy fats, and antioxidants for a wholesome meal.
Quick & Easy: Ready in just 40 minutes, perfect for weeknight dinners or meal prep.

Chicken Selection: Use boneless, skinless thighs for juicier results, or substitute with chicken breast for a leaner option.
Avocado Freshness: Add avocado slices just before serving to preserve their texture and vibrant color.
Spice Level: Adjust the amount of jalapeño for a milder or spicier kick.

Serve with a side of keto tortilla chips for added crunch.
Pair with a simple green salad or a slice of crusty bread for a complete meal.
Top with fresh cilantro or a dollop of sour cream for extra flavor.

Vegetarian: Replace chicken with tofu or chickpeas and use vegetable broth.
Gluten-Free: Ensure all additional toppings, like chips, are certified gluten-free.
Extra Creaminess: Stir in a splash of heavy cream or coconut milk for a richer texture.

Short-Term Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm on the stovetop over medium heat, adding a little broth if needed.
Freezing: Freeze without avocado slices for up to 2 months. Thaw and add fresh avocado when serving.

Chef's Knife

Cutting Board

Dinner Plate

Large Pot

Chicken Thighs: Adds tender protein and depth to the soup.
Avocado: Provides creamy texture and healthy fats.
Lime Juice: Enhances the dish with zesty freshness.
Jalapeños: Brings a hint of spice to balance the flavors.
Low-Sodium Chicken Broth: Forms a flavorful base while keeping the soup lighter on sodium.

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Serves

5 persons

Ingredients

2 tablespoons Olive Oil
1 1/2 pounds Boneless Skinless Chicken Thighs
1 White Onion, chopped
2 Stalks Celery, chopped
2 Jalapeño Peppers, seeded and minced
2 Cloves Garlic, minced
1 teaspoon Cumin
1 Roma Tomato, diced
5 cups Low-Sodium Chicken Broth
1/2 teaspoon Black Pepper
1 teaspoon Salt
1/3 cup chopped Parsley
3 tablespoons Fresh Lime Juice
1 Medium Avocado, peeled, cored, sliced
1 cup Keto Tortilla Chips

Instructions

In a large soup pot, add a tablespoon of olive oil. Set over medium-high heat.

Add chicken thighs and sear them for 4-5 minutes per side until golden brown. Add seared chicken thighs from the pot to a large plate and set them aside.

Add the remaining olive oil, then add the onions, celery, and jalapeños and cook for 2-3 minutes until they start to soften.

Stir the minced garlic and cumin and cook for 1 minute until fragrant.

Add the Roma tomatoes and cook for 2 minutes until the tomatoes soften.

Decrease the flame to medium-low, cover the chicken avocado lime soup and cook it for 10-15 minutes.

Remove chicken thighs, place them on a cutting board, and let them sit for 5 minutes.

Cut the chicken thighs into medium-sized chunks with a sharp knife and return them to the soup.

Stir in the parsley and lime juice.

Divide the chicken lime avocado juice between 5 soup bowls. Break a few keto tortilla chips over each bowl of soup, then top with a few avocado slices.

Nutrition Disclosure