Ingredients

  • Chicken: 1 lb (450g) boneless, skinless chicken breasts
  • Avocado: 2 ripe avocados, diced
  • Lime: Juice of 2 limes (about 1/4 cup) plus extra wedges for serving
  • Chicken broth: 6 cups low-sodium chicken broth
  • Onion: 1 medium yellow onion, finely chopped
  • Garlic: 3 cloves, minced
  • Jalapeño: 1 jalapeño, seeded and finely chopped (optional for spice)
  • Cilantro: 1/2 cup fresh cilantro, chopped
  • Cumin: 1 tsp ground cumin
  • Olive oil: 2 tbsp
  • Salt: 1 tsp (adjust to taste)
  • Black pepper: 1/2 tsp
  • Corn: 1 cup frozen or fresh corn kernels (optional for sweetness)
  • Tortilla chips: Crushed, for garnish (optional)
  • Sour cream: For serving (optional)

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Immersion blender (optional for slight thickening)

Instructions

  1. Prepare the chicken: Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. In a large pot, heat 2 tbsp olive oil over medium heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove, shred with two forks, and set aside.
  2. Sauté aromatics: In the same pot, add onion and jalapeño (if using). Cook for 4-5 minutes until softened. Add garlic and cumin, stirring for 1 minute until fragrant.
  3. Build the soup: Pour in chicken broth, scraping up any browned bits. Add shredded chicken and corn (if using). Bring to a simmer and cook for 10 minutes to meld flavors.
  4. Add lime and avocado: Stir in lime juice and diced avocado. Simmer for 2-3 minutes to warm through. If a slightly thicker texture is desired, blend a small portion of the soup with an immersion blender and return to the pot.
  5. Finish with cilantro: Stir in chopped cilantro and adjust seasoning with remaining salt and pepper to taste.
  6. Serve: Ladle into bowls, garnish with extra cilantro, crushed tortilla chips, a dollop of sour cream, and lime wedges on the side.

Serving Suggestions

  • Serve hot with warm tortillas or crusty bread.
  • Pair with a light salad for a complete meal.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove, adding a splash of broth if needed. Avoid overheating to preserve avocado texture.

Notes

  • For extra heat, keep the jalapeño seeds or add a pinch of red pepper flakes.
  • Substitute chicken with rotisserie chicken to save time; add it during the simmering step.