Description
My husband tried to tell me not to submit this recipe… he doesn’t want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.
Ingredients
- 2 skinless, boneless chicken breasts
- 1 tablespoon olive oil
- 1 large white onion, chopped, divided
- 3 limes, juiced
- 1 cup chopped cilantro, divided
- 2 jalapeno peppers, halved and thinly sliced
- 3 cloves garlic, minced
- 4 cups water
- 2 tablespoons reduced-sodium chicken bouillon powder
- 3 large firm-ripe avocados, cut into chunks
- ΒΌ cup crumbled queso fresco, or to taste
Instructions
- Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C)
- about 7 minutes. Drain.
- Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
- Heat olive oil in a large pot over medium heat. Add 1/2 onion
- lime juice
- 1/2 cup cilantro
- jalapeno peppers
- and garlic until onion is slightly greenish in color
- about 5 minutes.
- Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through
- about 5 minutes. Stir chicken into the pot.
- Ladle soup into 4 bowls. Top with remaining 1/2 onion
- 1/2 cup cilantro
- avocado
- and queso fresco.
Prep Time: 30 mins
Cook Time: 22 mins
Total Time: 52 mins
Servings: 4