Best Chicken And Avocado Soup Recipes

AVOCADO SOUP WITH CHICKEN AND LIME

Steps:

• 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.

SPICY AVOCADO SOUP WITH CHICKEN AND LIME

Steps:

• In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes.
• Stir in chicken and brown, then add stock, lime juice, Ro-Tel (with juice), salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. Stir in avocado and cilantro and heat through, and adjust seasonings to taste.
• (If you wish to thicken the soup a bit, use an immersion blender or mash some of the avocado by hand. You can also add potato flakes if you want a thicker broth.).
• Ladle soup into bowls and garnish with a dollop of sour cream and cheddar cheese, a sprinkle of additional cilantro, with lime wedge and tortilla chips on the side. Enjoy!

CHICKEN SOUP WITH AVOCADO AND CRISPY TORTILLA STRIPS

Steps:

• Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.
• In a 3-quart saucepan cook chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
• Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
• Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.
• Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
• Serve soup garnished with tortilla strips.

CHICKEN SOUP WITH LIME AND AVOCADO

Steps:

• Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
• Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
• Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.

MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES

Steps:

• Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
• Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.

TORTILLA SOUP WITH CHICKEN AND AVOCADO

Steps:

• In frying pan over medium heat, warm 1 T of oil. Add onion and garlic and 2 tsp of cilantro. Saute until just golden brown, about 10 minutes In blender, combine sauteed mixture with tomatoes until smooth. In the same frying pan over medium-high heat, warm another T of oil Add the tomato mixture and cumin. Cook, stirring frequently, until thickened and darkened, about 5-6 minutes Transfer the mixture to a large saucepan over medium-low heat and add the chicken broth. Cover partially and stir occasionally until the soup is slightly thickened, about 20 minutes. Add the chicken breast strips and simmer until they are opaque throughout, 2-3 minutes longer. To serve, ladle into bowls. Top with tortilla strips, avocado, cheese, and crumbled chile.

AVOCADO SOUP WITH CHICKEN AND LIME RECIPE - (5/5)

Steps:

• 1.Preheat oven to 400 degrees F (200 degrees C). 2.Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes. 3.In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings. 4.Ladle soup into bowls and sprinkle with tortilla strips to serve.

CHICKEN SOUP WITH LIME AND AVOCADO

Steps:

• 1. Bring the chicken stock to a simmer. Add the onion, carrot, celery, garlic and chile, and simmer 15 minutes.
• 2. Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast, cumin and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
• 3. Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and sprinkle crispy tortilla chips and a generous dollop (about 1/8 sour cream) on top of each serving. Serve immediately.

CHICKEN AND AVOCADO SOUP

Steps:

• Prepare the chicken stock and store in the refrigerator if made more than a few hours ahead. Then, measure out 4 cups and store the remaining stock for another use. Put the 4 cups of stock into a saucepan. Add the chicken and the chipotle chile. Bring to a boil, then reduce the heat to low and add the avocado. Heat 1 minute. Remove the chipotle. Add salt. Divide the soup among 4 soup bowls. Place 1 cilantro sprig on top of eachserving. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.