New American Plate Challenge

Lime and Chicken Soup with Avocado

Weekly Recipe
Serves 6

Chicken soup may be a winter staple, but zesty lime and fresh avocado can easily dress this dish up for a rainy day. This recipe features a medley of colorful veggies, Italian herbs and juicy citrus. Limes are an excellent source of vitamin C. They’re also packed with phytochemicals like limonoids and flavonoids, making them an excellent part of any cancer-protective meal.


  • 2 Tablespoons
    extra virgin olive oil
  • 1
    large yellow onion, chopped
  • 3
    stalks celery, thinly sliced
  • 1
    medium jalapeno pepper, seeded, diced
  • 5
    cloves garlic, minced
  • 1 Pound
    boneless, skinless chicken breast
  • 1 Cup
    frozen corn
  • 14.5 Ounces
    can no salt added diced tomatoes
  • 6 Cups
    reduced-sodium vegetable or chicken broth
  • 1 1/2 Teaspoon
    Italian seasoning
  • 1 Teaspoon
  • 1/4 Teaspoon
  • 3
    medium limes, 2 cut in half, 1 cut into 6 wedges for garnish
  • 1/2
    bunch cilantro, rinsed, chopped
  • 1
    medium avocado, cut into 1/2-inch cubes


  1. In soup pot, heat oil over medium-high heat. Sauté onion, celery, jalapeño and garlic for 6 minutes or until tender. Add whole chicken breast, corn, tomatoes, broth, Italian seasoning, oregano and cumin to pot. Stir to mix ingredients. Over high heat bring soup to a boil. Reduce heat, cover and simmer for 55 minutes.

  2. Remove chicken breast to large platter and shred using two folks. Return chicken to soup.

  3. Over strainer to catch seeds, squeeze juice of 2 limes into soup. Add cilantro and gently stir. Ladle soup into serving bowls. Top each bowl with avocado, garnish with lime wedge and serve.

Nutrition: Per serving: 258 calories, 12 g total fat (2 g saturated fat), 18 g carbohydrate, 24 g protein, 4 g dietary fiber, 589 mg sodium.


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