Chicken Soup With Avocado And Lime Recipe

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Servings: 6


Cost per serving $1.61 view details
  • 1 x chicken (3 to 3 1/2 lbs) cut up
  • 1 x celery rib thinly sliced
  • 2 med carrots minced
  • 2 med onions sliced
  • 1 lrg garlic clove chopped
  • 1 tsp salt
  • 1 tsp whole cumin seeds crushed
  • 1/2 tsp dry oregano
  • 2 sm dry red chilies crushed
  • 6 c. water
  • 2 c. cut green beans (fresh or possibly frzn)
  • 1 c. canned diced tomatoes (or possibly 2 medium tomatoes, seeded, minced)
  • 1/4 c. minced cilantro
  • 1 lrg avocado peeled, seeded, and thinly sliced Lime slices - (thin) for garnish


  1. In a large stockpot, combine chicken, celery, carrots, onions, garlic, salt, cumin seeds, oregano, chilies and water. Bring slowly to a boil; cover, reduce heat and simmer till chicken is very tender, 2 to 2 1/2 hrs.
  2. Remove chicken, discarding bones and skin. Cut meat into chunks; cover and chill till needed.
  3. To remove fat from broth: Let broth to cold briefly; chill several hrs or possibly overnight to allow fat to congeal on the surface. Remove and throw away congealed fat.
  4. Bring defatted broth to a boil. Add in green beans; cook, uncovered, for 5 min. Add in chicken; reduce heat. Cook till heated through, 3 to 5 min. Taste; add in salt if needed. Gently stir in tomatoes and cilantro.
  5. Ladle soup into warmed bowls; float 2 or possibly 3 avocado slices and a slice of lime atop each portion. Serve at once.
  6. This recipe yields 6 servings.
  7. Comments: A floating garnish of avocado and lime slices gives a fresh taste to this chunky Mexican sopa (soup).


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Nutrition Facts

Amount Per Serving %DV
Serving Size 628g
Recipe makes 6 servings
Calories 579  
Calories from Fat 307 53%
Total Fat 34.1g 43%
Saturated Fat 9.3g 37%
Trans Fat 0.0g  
Cholesterol 154mg 51%
Sodium 623mg 26%
Potassium 932mg 27%
Total Carbs 23.45g 6%
Dietary Fiber 8.5g 28%
Sugars 4.0g 3%
Protein 43.92g 70%
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