Chicken Lime and Avocado Soup

Juicy and tender pieces of chicken, succulent chunks of avocado, and toasted vermicelli noodles are all swimming in a zesty and flavorful lime based broth. This soup is a delicious way to wrap yourself in comfort 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 soup craving. Leftover chicken, or even turkey, is perfect for this soup.

Either chop or shred the chicken depending on the desired textures. Lime juice adds a delicious acidity and sourness to the soup. Meanwhile,  the avocado cuts that sourness and adds an amazing layer of creaminess.

What you need to make the chicken lime and avocado 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 breast: cook the chicken breast and shred them, or chop them into bite size pieces.
• Vermicelli noodles: these can be found in most pasta isles at your local grocery store.
• Knorr tomato bouillon seasoning: this is a very important seasoning for the soup, do not substitute it!
• Avocados: get one that is mostly ripe, and cut it into small cubes.

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 the soup:

Serve the chicken lime and avocado soup with your favorite tortilla chips, or tostada shells. Some amazing toppings or sides include:

• A quesadilla
• Tostado shells
• Sliced radish
• Taquitos

Be sure to add your favorite salsa too!

How to store and reheat leftovers:

After the soup has cooled down, place it into an airtight container. Place the soup in the refrigerator for up to three days.

To reheat the soup, simply microwave on high for 3-4 minutes. If the noodles absorb all of the liquid, add more water, and a bit more of the knorr seasoning for flavor. Squeeze a fresh lime in it and mix it up, it will taste just like you just made it!

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Yield: 4 Servings

Chicken Lime and Avocado Soup

Print

Juicy and tender pieces of chicken, succulent chunks of avocado, and toasted vermicelli noodles are all swimming in a zesty and flavorful lime based broth. This soup is a delicious way to wrap yourself in comfort any time of the year.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 40 minutes

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 ½ cup Vermicelli noodles
• 1 whole Avocado, cubed
• ½ 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
• ½ teaspoon Black pepper
• 2 Bay leaves

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Spoon into bowls, add the cubed avocados while hot, and add a sprinkle of cilantro. Serve with tostadas or tortilla chips.

Notes

Noodles may expand and start absorbing the liquid. Add more water as desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Knorr Bouillon Tomato Grand Chicken broth, 3.5oz (3 Pack)
• 
  Sensarte 9.5/11-Inch Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (9.5 Inch )
• 
  imarku Chef Knife - Pro Kitchen Knife 8 Inch Chef's Knives
• 
  Citrus Juice Press Squeezer for Lemons and Limes with Seed Catcher and Pour Spout
• 
  Sensarte Stock Pot Nonstick 4.5 Quart Soup Pot Casserole Pot with Lid Healthy Pasta Pot Cooking Pot Black Sauce Pot with Woodgrain Bakelite Handle, All Stove Compatible Cookware, Easy to Clean

Nutrition Information:

Yield:

4

Serving Size:

4 People
Amount Per Serving: Calories: 314Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 72mgSodium: 421mgCarbohydrates: 17gFiber: 5gSugar: 3gProtein: 27g

This website provides approximate nutrition information as a courtesy and for convenience only.

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