Soup to me is the definition of perfect food. I grew up eating it since my mother is a big lover of soup. You can put a multitude of ingredients in it or keep it simple and still be delicious. It's hot and nourishing and we eat it all year round. Finding new recipes is exciting, especially easy ones. I recently found a recipe by Christina who writes A Homebody’s Adventures blog where she features what she enjoys about the comforts of home. Reading, cooking, baking, party planning inspiration, and more. I saw the title of this recipe and clicked on it right away because I'm slightly obsessed with avocados, and you add soup and I am in. Tom and I made her pumpkin bread in October and it was so good! Highly recommend you look it up!
Back to Christina's soup recipe. I really like how she emphasizes making cooking easy with shortcut suggestions. I am not an enthusiastic cook. I do it because I have to, otherwise, I'd be happy to let my husband or a restaurant do it any day. I do, however, cook a lot these days with everyone staying home with the pandemic so I am on the lookout for ideas.
I will be making this recipe with rotisserie chicken for an easy step and adding mushrooms. Please visit her blog to see her additional tips on making this soup, and I hope you enjoy it!
Avocado Lime Chicken Soup
Chicken and lime broth soup filled with shredded chicken, rice, jalapeños and carrots.
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins
Course: Main Course
Cuisine: American
Keyword: avocado, chicken, chicken noodle soup, lime, soup
Servings: 8 cups
Ingredients
- 1/2 cup Uncooked rice Arborio
- 7 cups Low sodium chicken broth A little extra included just in case
- 1 tbsp Olive oil
- 1 cup Carrots Optional
- 1 cup Green onions white and green part
- 2 Jalapeños
- 3 cloves Garlic
- 2 tsp Cumin
- 1 tsp Paprika
- 2 Roma tomatoes Optional
- 3 cups Shredded chicken To keep it simple, pick up a rotisserie chicken
- 1/2 cup Lime juice To taste
- 3 Avocados
- Salt and pepper to taste
Instructions
- First, start by cooking your rice. Instead of using water to cook this up, use additional chicken broth. If you use Arborio rice, the ratio will be 1/2 cup of dry rice to 1 1/2 cups of chicken broth, but be sure to double check your rice's instructions.
- Chop your green onions, carrots, and jalapeños to your preferred size. I like mine as tiny little bites. In a sauté pan, pour your tablespoon of oil and sauté your veggies until they start to become soft. Add your garlic and give it another minute. Turn off stove.
- In a large stock pot, pour 5 cups of chicken broth and put over medium high heat. Add your vegetables. Add your seasoning (cumin, paprika, salt and pepper) and stir. Once the broth begins to boil, reduce the heat to medium.
- Add your chicken, Roma tomatoes, and rice. Stir well. Then slowly add in your lime juice, tasting as you pour to make it to your preference. I like a lot of lime juice, so I'll use more than the 1/2 cup. Cook until the chicken heats all the way through.
- When ready to serve, top each bowl with chopped avocado. I prefer this method as the avocado doesn't brown as quickly when it's freshly topped. Enjoy!
Notes
Make this ahead of time for meal prep. Store in an airtight container in the fridge and heat in the microwave or over the stovetop.
