You can’t get any fresher than this!
I know it’s been a while since I’ve posted a recipe but since it’s summer time now.. maybe I’ll find just a little more time to BLOG again. And since it’s summer, we typically don’t eat a lot of soups but it’s been dreary here in Mississippi (it has RAINED for weeks!) and I’m just wanting some comfort food. Not heavy though…just a light soup! I found this on Pinterest and just had to try!
I know we as mothers are BUSY! I’m busy (I have three kids, a husband who works long hours, I’m a preschool teacher, and a small business owner) but for me, cooking for my family is how I show my love for them. It’s my mission field and how I best serve my family in this season of life. Why do I do this?
- When my husband comes home, I want the smell of dinner cooking to hit him the second he walks through the door.
- I want my family to sit together for a meal and be able to share our day. No phones allowed!
- I want to provide for them a healthy meal. A meal full of flavor, freshness and color.
- I want to save $. My husband is the primary bread winner (yes I work but my primary job is our home) and he works hard! He leaves every morning before everyone is awake and most nights comes home late. It is my job to spend wisely and budget our financed accordingly. That means meal planning, shopping the grocery store ad and yes, clipping coupons! Yes, it takes time but the rewards far outlast the work it takes.
I cut out processed, boxed meal years ago. Hamburger Helper and processed meals like that are convenient yes! But I can tell you that I can make most things in the same minimal time and serve my family more nutritious meals. It just takes a little planning.
The kids LOVED this recipe! Even my picky 3-year old loved it! This one is a keeper!
Chicken Avocado Lime Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
1 1/2 lbs boneless skinless chicken breasts*
1 Tbsp olive oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeños , seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat) ISKIPPED THE JALAPENOS!
2 cloves garlic , minced (I USED 4..I LOVE GARLIC)
4 (14.5 oz) cans low-sodium chicken broth ( IPROBABLY ADDED MORE..I WANTED MORE LEFTOVERS. I USED ONE CARTON OF CHICKEN STOCK AND SOME STOCK I HAD MADE FROM THE FREEZER)
2 Roma tomatoes , seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados , peeled, cored and diced
Tortilla chips , monterrey jack cheese, sour cream for serving (optional) (I CRUSHED UP SOME TORTILLAS FOR SOME CRUNCH)
In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender,
about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt
and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to
medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook
time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest
on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup
just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each
bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and
Recipe Source: adapted slightly from Mama Miss
Copyright 2017 Cooking Classy