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Ingredients
Marinade:
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1 cup fresh lemon juice
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1 tablespoon extra-virgin olive oil
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1 clove garlic, minced
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salt and freshly cracked black pepper to taste
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2 (10 ounce) skinless, boneless chicken breast halves
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1 tablespoon Jamaican jerk seasoning
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1 large lime, juiced
Soup:
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2 tablespoons extra-virgin olive oil
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1 small red onion, diced, divided
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3 large cloves garlic, minced
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4 ripe avocados, chopped, divided
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½ cup fresh squeezed orange juice
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1 tablespoon chicken bouillon (such as Knorr®)
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1 ½ cups hot water
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2 limes, juiced
Mix-Ins:
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3 ears fresh sweet corn kernels
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2 Roma tomatoes, chopped
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1 ½ cups chopped fresh cilantro
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1 cup shredded Cheddar cheese
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1 jalapeno chile, chopped (Optional)
Directions
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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.
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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.
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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.
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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.
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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.
Cook's Notes:
I use a food processor for most of the chopping to keep it quick.
The soup doesn't make much quantity-wise, but once you add the mix-ins, it will fill you up easily. It's almost like a dip. It tastes excellent the next day. I like to serve this with my Buttery Honey Cornbread and some iced mint tea.
It can also be served as a side dish with quesadillas; just omit the tortilla chips and put the chicken in the quesadilla if you prefer.
Easily converts into a vegetarian meal as well. Simply omit the chicken! Voila!
Nutrition Facts (per serving)
851 | Calories |
56g | Fat |
53g | Carbs |
47g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 851 | |
% Daily Value * | |
Total Fat 56g | 72% |
Saturated Fat 14g | 71% |
Cholesterol 117mg | 39% |
Sodium 720mg | 31% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 20g | 70% |
Total Sugars 12g | |
Protein 47g | 94% |
Vitamin C 104mg | 116% |
Calcium 359mg | 28% |
Iron 4mg | 22% |
Potassium 1951mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.