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Holy Guacamole Soup with Grilled Lemon-Jerk Chicken
Holy Guacamole Soup with Grilled Lemon-Jerk Chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
215 minutes
Lemon-jerk chicken guacamole soup topped with corn, avocado, Cheddar, and cilantro.
Ingredients:
  • 1 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • salt and freshly cracked black pepper to taste
  • 2 (10 ounce) skinless, boneless chicken breast halves
  • 1 tablespoon Jamaican jerk seasoning
  • 1 large lime, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, diced, divided
  • 3 large cloves garlic, minced
  • 4 ripe avocados, chopped, divided
  • 0.5 cup fresh squeezed orange juice
  • 1 tablespoon chicken bouillon (such as Knorr®)
  • 1.5 cups hot water
  • 2 limes, juiced
  • 3 ears fresh sweet corn kernels
  • 2 Roma tomatoes, chopped
  • 1.5 cups chopped fresh cilantro
  • 1 cup shredded Cheddar cheese
  • 1 jalapeno chile, chopped
Instructions:
  • In a bowl, mix together lemon juice, 1 tablespoon of olive oil, and 1 clove of garlic. Season the marinade with salt and pepper, ready to complement the jerk seasoning for the chicken.
  • Flatten chicken to 1/2 inch thickness using a meat mallet or rolling pin, ensuring not to puncture the meat. Place chicken in a large resealable plastic bag and pour in the marinade. Gently massage the bag to evenly coat the chicken; refrigerate for a minimum of 3 hours, preferably overnight for enhanced flavor.
  • Prepare the grill for medium heat and oil the grate. Season chicken with jerk seasoning and grill until cooked through, about 4 minutes per side. Finish by brushing with juice from 1 lime. Shred chicken and keep warm before serving.
  • In a large nonstick pan over medium heat, heat 2 tablespoons of olive oil until fragrant. Add onion and 3 cloves of garlic, cook until garlic is lightly browned, and onion is soft and translucent, approximately 5 minutes. Lower the heat and introduce 3 avocados, sauté until warm with slightly browned edges. Stir in orange juice, cook for 2 minutes, then remove from heat.
  • Make a flavorful broth by mixing hot water with chicken bouillon. Blend this broth with avocado mixture and the juice of 2 limes until creamy. Serve in bowls with shredded chicken, sweet corn, tomatoes, the rest of the avocado, fresh cilantro, Cheddar cheese, and spicy jalapeno.

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