Description
A warm, creamy soup with avocado, lime, jalapeño, and fresh herbs. Dairy optional and adaptable for plant-based or chicken diets.
Ingredients
1 tablespoon olive oil
1 large white onion, chopped (divided)
1 cup fresh cilantro, chopped (divided)
2 jalapeño peppers, thinly sliced
3 cloves garlic, minced
3 limes, juiced
4 cups water
2 tablespoons reduced-sodium vegetable bouillon powder
3 large ripe but firm avocados, cut into chunks
1/4 cup crumbled queso fresco
2 cooked, skinless boneless chicken-style plant-based cutlets, shredded
Instructions
1. Heat olive oil in a large pot over medium heat. Add half the onion, half the cilantro, jalapeño, garlic, and lime juice. Sauté 5 minutes until softened.
2. Mix water and vegetable bouillon, then pour into the pot and stir.
3. Add shredded cutlets or chicken and heat for 5 minutes.
4. Divide into bowls and top with avocado chunks, remaining onion, cilantro, and cheese.
Notes
For less heat, remove jalapeño seeds. Add avocado just before serving to preserve texture and color.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Latin American-Inspired