Lime and Chicken Soup with Avocado

Makes 6 servings. Per serving: 258 calories, 12 g total fat (2 g saturated fat), 18 g carbohydrate, 24 g protein, 4 g dietary fiber, 589 mg sodium.


  • 2 Tbsp. extra virgin olive oil
  • 1 large yellow onion chopped
  • 3 stalks celery thinly sliced
  • 1 medium jalapeño pepper seeded, diced
  • 5 cloves garlic minced
  • 1 lb. boneless skinless chicken breast
  • 1 cup frozen corn
  • 1 can 14.5 oz. no salt added diced tomatoes
  • 6 cups reduced-sodium chicken broth
  • tsp. Italian seasoning
  • 1 tsp. oregano
  • 1/4 tsp. cumin
  • 3 medium limes 2 cut in half, 1 cut into 6 wedges for garnish
  • 1/2 bunch cilantro rinsed, chopped
  • 1 medium avocado cut into 1/2-inch cubes


  1. In soup pot, heat oil over medium-high heat. Sauté onion, celery, jalapeño and garlic for 6 minutes or until tender. Add whole chicken breast, corn, tomatoes, broth, Italian seasoning, oregano and cumin to pot. Stir to mix ingredients. Over high heat bring soup to a boil. Reduce heat, cover and simmer for 55 minutes.
  2. Remove chicken breast to large platter and shred using two folks. Return chicken to soup.
  3. Over strainer to catch seeds, squeeze juice of 2 limes into soup. Add cilantro and gently stir. Ladle soup into serving bowls. Top each bowl with avocado, garnish with lime wedge and serve.