Holy Guacamole Soup with Grilled Lemon-Jerk Chicken

It may not be the most beautiful dish, but it is an easy and delicious avocado soup base that can be served warm, room temperature, or even cold. Pass around a plate or two of the mix-ins and let people put what they want in their individual bowl. Everyone I make this for loves this soup, even my 3 small children. Excellent for a casual summer get together, and easily doubled. Serve with tortilla chips.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 851 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 1 clove garlic, minced
• 1 cup fresh lemon juice
• 1 ½ cups hot water
• 2 limes, juiced
• 1 ½ cups chopped fresh cilantro
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• salt and freshly cracked black pepper to taste
• 3 large cloves garlic, minced
• 1 large lime, juiced
• 1 tablespoon Jamaican jerk seasoning
• 1 tablespoon chicken bouillon (such as Knorr®)
• 2 roma tomatoes, chopped
• 2 (10 ounce) skinless, boneless chicken breast halves
• 1 small red onion, diced, divided
• 4 ripe avocados, chopped, divided
• ½ cup fresh squeezed orange juice
• 3 ears fresh sweet corn kernels
• 1 jalapeno chile, chopped (Optional)

Recipe Instructions

Step 1

Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.

Step 2

Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.

Step 3

Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.

Step 4

Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.

Step 5

Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.