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.
I am a soup lover. I wanted to make avacado soup and thought I would give this one a try. Wow! I didn't use as many jalapeno's as called for and removed the seeds. Glad I did. Three peppers were just about right for us. This is the perfect soup to accompany your Mexican Food dinner. We had a good Mexican beer with our meal and it was perfect. - 21 Dec 2002 (Review from Allrecipes US | Canada)
so tasty! i've made this soup many times, i add corn and sometimes a little rice too - 28 Jun 2002 (Review from Allrecipes US | Canada)
This was fantastic!! I loved the lime juice in this soup- it gave it a nice tang. It was very filling, but light so you can have it any day of the week. I actually wish it had more avocado so I added 2 instead of 1 1/2. I also added a dollop of sour cream at the end and it gave the soup a nice rich flavor. Will definetly make this again. - 27 Jan 2003 (Review from Allrecipes US | Canada)