Yucatan Chicken Avocado Lime Soup

6
Servings
9m
Prep Time
40m
Cook Time
49m
Ready In


"This is good if your feeling a little under the weather some people put strin cheese cut up in this or tortilla chips or sour cream this is going to be spicy you can throw the jalapenos in whole and fish them out if you are concerned about hotness if you are not you can add more"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (651.4 g)
  • Calories 459.8
  • Total Fat - 19.5 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 128.5 mg
  • Sodium - 1453 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 7.3 g
  • Sugars - 4.8 g
  • Protein - 51.4 g
  • Calcium - 83.3 mg
  • Iron - 3 mg
  • Vitamin C - 54.4 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil. Add the diced chicken. Stir-fry until cooked.

Step 2

Add carrots and jalapenos (use one if you dont like alotta spice)

Step 3

Add white part of onions, garlic, tomatoes, broth and corn (some people use Rotel canned tomatoes). Season then simmer 30 minutes

Step 4

Last 5 minutes, add green onion, cilantro and lime juice (be careful with the lime juice add to taste 1 tablespoon at a time if you are worried about tartness) and avocado. Stir lightly

Step 5

Serve with lime slices on the side

Tips & Variations


No special items needed.

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