Light and Tangy Chicken and Avocado Soup

Light and Tangy Chicken and Avocado Soup

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About this recipe: Thin strips of chicken breast are simmered in stock with green chillies, onion, garlic and lime, and then combined with avocado and topped with crispy corn tortilla strips in this spicy soup.


Serves: 4 

  • 4 tortillas, cut into thin strips
  • 1 1/2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 4 fresh green chillies, seeds removed and sliced
  • 250g skinless, boneless chicken breast fillets, cut into strips
  • 4 ups chicken stock
  • 4 tablespoons fresh lime juice
  • 1 tomato, seeds removed and diced
  • salt and freshly ground black pepper to taste
  • 1 avocado - peeled, stone removed and diced
  • half a bunch fresh coriander, chopped

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat oven to 200 C.
  2. Arrange tortilla strips on a baking tray and bake until lightly browned, 3 to 5 minutes.
  3. In a large saucepan over medium heat, cook onion, garlic and chillies in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken stock, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes.
  4. Stir in avocado and coriander and heat through. Adjust seasonings.
  5. Ladle soup into bowls and sprinkle with tortilla strips to serve.

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