Chicken Soup With Lime and Avocado

Chicken Soup With Lime and Avocado
Chicken Soup With Lime and Avocado
When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. “Poor man’s butter,” they used to call avocados when my father was a child. (Now they would more aptly be described as “rich man’s butter.”) Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it’s ladled into bowls. Featured in: Avocados: ‘Poor Man’S Butter’ No More.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 0
contains white meat tree nut free nut free gluten free red meat free shellfish free dairy free
  • 1 garlic clove minced
  • 1/4 cup chopped cilantro
  • 1 medium onion finely chopped
  • 1 cup shredded cooked chicken breast
  • 2 quarts chicken stock preferably homemade, or 1 quart commercial chicken broth and 1 quart water
  • 1 serrano or jalapeã±o chile seeded if desired and minced
  • 1 pound tomatoes peeled seeded and diced, or 1 (14-ounce) can, drained
  • 1 to 2 tablespoons freshly squeezed lime juice (to t plus thin slices of lime for garnish
  • 1 avocado cut in small dice or thinly sliced
  • corn tortilla crisps for garnish
  • Carbohydrate 154.361320904 g
  • Cholesterol 115.2 mg
  • Fat 47.00738474 g
  • Fiber 5.53410865295184 g
  • Protein 100.971712856 g
  • Saturated Fat 12.4562158636 g
  • Serving Size 1 1 recipe (4298g)
  • Sodium 5514.8496185 mg
  • Sugar 148.827212251048 g
  • Trans Fat 3.4951235746 g
  • Calories 1469 calories

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.