Chicken Lime Avocado Soup
This zesty chicken lime avocado soup is loaded with tender shredded chicken, chunks of succulent avocado, and toasted vermicelli noodles. Enjoy this fresh, flavorful soup any time of the year!
Since you are a fan of soup, you will love this Vegetarian Tortilla Soup. Another popular and delicious soup is this Low-Carb Chicken Pot Pie Soup!
It is always soup season over here! This chicken lime & avocado soup was the perfect solution to fulfill our craving. Think chicken soup with a Mexican twist!
About this chicken soup
Chicken avocado lime soup has bright, refreshing flavors that make it light yet filling. Lime juice adds a delicious acidity and sourness. Meanwhile, the avocado cuts that sourness and adds an amazing layer of creaminess.
Either chop or shred the chicken depending on the desired textures.
Why you will love this Chicken Avocado Lime Soup Recipe
It’s affordable and filling! This hearty soup is made with super common ingredients. Chances are, you already have what you need stocked and ready to go in your kitchen!
Leftover chicken, or even turkey, is perfect for this recipe so you can feed the whole family with this cost-effective meal!
It’s healthy! This comforting chicken noodle soup has lean protein and healthy fats. So not only is it tasty but, good for you too!
It’s quick and easy! You won’t be standing over a stove for hours with this chicken soup recipe. Instead, you’ll be serving bowls of soup in less than an hour!
Ingredients You Need for Chicken Avocado Lime Soup
The beautiful thing about this recipe is how simple it is to put together. Here is what you need to gather to get started:
- Chicken breasts: Cook the chicken breasts and shred or chop them into bite-size pieces. Alternatively, you can use rotisserie chicken.
- Vermicelli noodles: These can be found in most pasta aisles at your local grocery store.
- Knorr tomato bouillon seasoning: This is a very important seasoning for the soup, do not substitute it!
- Avocados: Make sure they are just ripe, and cut them into small cubes. They shouldn’t be too hard but also not mushy.
HOW TO MAKE THE THIS CHICKEN SOUP:
Start by boiling your chicken breast in a large stock pot. Fill it with water, and season it well with chicken bouillon and other seasonings.
Once the chicken is cooked through, remove it from the pot and set it aside. Keep the water the chicken cooked in to use it as the soup base.
In a seperate skillet, add some olive oil and lightly fry the vermecilli noodles until they take on a golden brown color. Add the noodles into the pot with the chicken stock.
Now shred the chicken up by hand or using two forks. Once you have the shredded chicken, add it back to the pot.
Sprinkle in all of your seasonings, stir well and let it simmer. Once you’re ready to serve the chicken lime soup, add the diced avocados right over the top.
Do the avocados get mushy or melt in the soup?
No the avocados do not melt or get overly mushy when added into the soup. Be sure to get an avocado that is semi ripe. You want it to be ripe enough to cut, but not overly ripe and soft.
The avocado adds a delicious creaminess with every bite. It also adds a great textural balance to the soup, while providing another layer of flavor.
Vermicelli noodles:
Some of the best meals are the ones that are created off of a whim, with ingredients on hand. Vermicelli noodles are something that stay in the pantry here.
These noodles make a great side for taco night, or in this case, a great addition to soups. After sautéing the noodles in olive oil, they take on a nice golden brown appearance.
Toasting them also creates a delicious nutty flavor to the soup. Sautéing them also helps them keep a nice bite to them once they are added to the soup.
What to serve with Chicken Avocado Lime Soup:
Serve chicken lime and avocado soup with your favorite tortilla chips, or tostada shells. Some amazing toppings and sides include:
- A quesadilla
- Sliced radishes
- Taquitos
- Cilantro
- Sour cream
- Cheese (Monterrey jack or cheddar would be tasty.)
Be sure to add your favorite salsa too!
How to store and reheat leftovers:
Once the soup has cooled down, place it into an airtight container. Refrigerate it for up to three days.
Freeze it for up to 4 months. Defrost it in the fridge the day before you plan to reheat it.
To reheat the soup, simply microwave on high for 3-4 minutes. If the noodles absorb all of the liquid, add more water, then a bit more of the knorr seasoning for flavor. Squeeze a fresh lime in it and mix it up so it will taste just like you just made it!
Chicken Lime and Avocado Soup
Ingredients
- 2 Chicken breasts, cooked and chopped
- 1 cup Chicken broth
- 2 cups Water
- 1 medium Onion, sliced thin
- 2 Limes, juiced
- 1 tablespoon Olive oil
- 1 1/2 cup Vermicelli noodles
- 1 whole Avocado, cubed
- 1/2 cup Cilantro, chopped (garnishment)
Seasoning (to taste)
- 2 tablespoon Knorr tomato bouillon with chicken, reserve 1 tablespoon to season to taste at the end
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Black pepper
- 2 Bay leaves
Instructions
- Place the chicken in a stock pot and add the water and the chicken broth. Next add all of the seasonings: tomato bouillon, garlic powder, onion powder, black pepper, and bay leaves. Let that simmer for 25 minutes so the chicken can cook through.
- While the chicken is cooking, add the olive oil to a skillet over medium-high heat. Add the vermicelli noodles and toast for 5-7 minutes or until golden brown.
- Stir them frequently so they do not burn. Once they are a golden brown, toasted color, remove them from the skillet and set them aside.
- Once the chicken is cooked through, remove it from the stock pot (reserving the liquid), and place it on a cutting board. Cut the chicken into bite-size pieces.
- Add the onions and chicken back into the pot. Add the juice of the two limes directly into the pot. Add one more tablespoon of the Knorr tomato bouillon (optional, season to taste).
- Spoon into bowls, add the cubed avocados while hot, and add a sprinkle of cilantro. Serve with tostadas or tortilla chips.
Any vegetarian substitute for chicken in this soup?
If you want to make it vegetarian I would suggest omitting the chicken and adding a hearty veggie. Maybe squash, or even mushrooms to take on the chicken-like texture.
I can’t believe I never thought to add avocado to a soup – looks so perfect! Can’t wait to try it when it cools down!
I can’t believe I never thought to add avocado to a soup – looks so perfect! Can’t wait to try it when it cools down!
You will be hooked! It adds such a nice creamy element- but surprisingly holds up to the heat!
This sounds soooo darn good! This could be a Taco Tuesday soup recipe. Adding it to my list!
This sounds soooo darn good! This could be a Taco Tuesday soup recipe. Adding it to my list!
OH yes! It would be a great pair for Taco Tuesday!
The soup looks delicious and I love the addition of lime and avocado!
The soup looks delicious and I love the addition of lime and avocado!
Thank you LaKita. It was absolutely delicious!
This looks delicious and perfect for the Fall weather
Yes- we’re excited for fall around here!
Thank you for including the video–very helpful!
Thank you for including the video–very helpful!
I’m glad you enjoyed it! I’m a visual person myself!
It’s still a SMIDGE too hot here in Texas (currently 97°F), but I can’t wait until the temps drop and I can eat soup comfortably. Great recipe!
It’s still a SMIDGE too hot here in Texas (currently 97°F), but I can’t wait until the temps drop and I can eat soup comfortably. Great recipe!
Being from Houston, I know all too well how hot it gets there, so I understand!! Give it a try when it cools down!