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.
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.
Cooking Time
40 Mins
Simmering
| 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 |
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.
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.
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.
Serve:
Divide cubed avocado among four bowls.
Ladle the hot soup over the avocado.
Garnish with tortilla chips and shredded Mexican cheese.
