Mexican

Mexican Chicken and Avocado Soup with Sadia Tender Chicken Breast

Discover a hearty, flavorful Mexican Chicken and Avocado Soup made with Sadia Tender Chicken Breast. Packed with zesty jalapeños, creamy avocado, and a hint of lime, this easy recipe is perfect for a comforting yet refreshing meal. Garnished with tortilla chips and shredded cheese, it’s a must-try dish for soup lovers.

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Mexican

Mexican Chicken and Avocado Soup with Sadia Tender Chicken Breast

Discover a hearty, flavorful Mexican Chicken and Avocado Soup made with Sadia Tender Chicken Breast. Packed with zesty jalapeños, creamy avocado, and a hint of lime, this easy recipe is perfect for a comforting yet refreshing meal. Garnished with tortilla chips and shredded cheese, it’s a must-try dish for soup lovers.

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Easy
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Cooking Time

40 Mins

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Simmering

Ingredients you need

Sadia Tender Chicken Breasts 450g
Avocado oil 1 tbsp
Spring onions, finely chopped (mince the white parts) 120g
Jalapeños, deseeded and finely chopped 2
Garlic cloves, minced 2
Chicken stock 600ml
Large tomatoes, deseeded and chopped 300g
Cumin powder ½ tsp
Salt and pepper, to taste
Fresh lime juice 2 tbsp
Avocados, peeled, de-stoned, and cubed (1.5 cm) 2
Tortilla chips and shredded Mexican cheese, for garnish

Cooking directions

  1. Sauté Aromatics: 
    Heat avocado oil in a large pot over medium heat. 
    Add spring onions (white parts) and jalapeños. Sauté until tender, about 3–4 minutes. 
    Stir in minced garlic and cook for 1 minute.

  2. Simmer the Soup:
    Add chicken stock, chopped tomatoes, cumin powder, salt, and pepper. Mix well.
    Place Sadia Tender Chicken Breast into the pot and bring the soup to a boil.
    Reduce heat to a simmer and cook for 10–15 minutes until the chicken is fully cooked.

  3. Prepare the Chicken:
    Remove the chicken from the pot and let it rest for 5 minutes. Shred the chicken using two forks.
    Return the shredded chicken to the soup and stir in the lime juice.

  4. Serve:
    Divide cubed avocado among four bowls.
    Ladle the hot soup over the avocado.
    Garnish with tortilla chips and shredded Mexican cheese.

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