Mexican Chicken and Avocado Soup with Sadia Tender Chicken Breast

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.

Mexican

Mexican Chicken and Avocado Soup with Sadia Tender Chicken Breast

Easy

Cooking Time

40 Mins

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

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.