Spicy Lime Avocado Soup
Top this spicy lime and avocado soup with sour cream or crème fraîche and serve it with warm tortilla chips and a nice large mojito if desired. My husband tried to tell me not to submit this recipe, as he didn’t want the whole world to know about it. But I say, share what you have!
skinless, boneless chicken breasts
2
olive oil
1
tablespoon
white onion, chopped, divided
1
large
chopped cilantro, divided
1
cup
jalapeño peppers, halved and thinly sliced
2
unknown
limes, juiced
3
garlic, minced
3
cloves
water
4
cups
reduced-sodium chicken bouillon powder
2
tablespoons
firm, ripe avocados, cut into chunks
3
large
crumbled queso fresco, or to taste
¼
cup
 Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
  Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
  Heat olive oil in a large pot over medium heat. Add 1/2 of the onion, 1/2 cup cilantro, jalapeño peppers, lime juice, and garlic; cook until onion is slightly greenish in color, about 5 minutes.
  Combine 4 cups water and bouillon powder in a small bowl; pour into the pot. Cook until just heated through, about 5 minutes. Stir in chicken.
  Ladle soup into four bowls. Top with remaining avocado, onion, cilantro, and queso fresco.
