Guacamole Soup

I know, I know…It’s HOT! Well of course it is. It’s summertime in Texas. People act so astonished by how hot it is this time of year. Weren’t you here last year…it gets hot, honey. Although it’s reaching 100 degree temps outside, that’s no reason to take it out on soup. When I texted a friend to join me for soup last night she responded with a text that said “Soup? It’s so hot outside. Why the heck are you making soup? You are so cray cray!” Ummmm…okay. Well, it’s hot outside, but I have this new-fangled invention called an A/C that makes it nice in my house. And guess what…It’s on baby! So get you’re a#* over here and eat some soup with me!

Anyway, this recipe is very tasty and so easy to make. I think the ingredients are perfect for a midsummer night’s soup! And hey, if you can’t beat the heat…join it!!!

I call it guacamole soup because I think of all the ingredients I would put into guacamole, add chicken and turn it into a soup. Oh, and of course the best part is the avocado. Avocado is always the star if it’s at the party! By the way, you’ll notice the corn and pineapple…believe me…add it to your guacamole the next time you make a batch. Esta muy delicioso!!!

1 package boneless chicken thighs {about 8 thighs}
1 Tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and minced
3 quarts {12 cups} water
1 package frozen corn {mine was 12 ounces}
1 small can pineapple chunks {or fresh pineapple, chopped}
Zest of one lime
Juice of 2 limes
2 Tablespoons cilantro coarsely chopped
Salt Pepper Paprika

Toppings: Tomatoes, chopped Red onion, diced Avocadoes, sliced or cubed Sour cream {optional…I used reduced fat} Tortilla strips {recipe follows} More cilantro and lime if desired

Directions: Season the chicken with salt, pepper and paprika. In a large pot or Dutch oven heat olive oil over medium-high heat and sauté the yellow onion for 3 minutes. Add the garlic and jalapeño and sauté for another 2 minutes. Move the onion and garlic to the sides of the pan and place the chicken thighs in the pot so the chicken is touching the pot {not sitting on top of the onion mixture.} Cook for about five minutes and turn over. Cook for about one more minute then add the water, lime zest and juice and the cilantro. Bring water to a boil and reduce the heat to low so the pot will simmer. Add the corn. Place a lid on the pot and let simmer for 40 minutes. Strain the liquid off the chicken into a large bowl {reserve the liquid.} Add the pineapple to the soup liquid. Shred the chicken and add everything back to the soup liquid. Serve with desired toppings. However, avocadoes are mandatory!

Healthy Tortilla Strips

4 corn tortillas, cut into strips
Cooking spray

Directions: Heat oven to 400 degrees. Place the tortilla strips on a baking sheet and spray with cooking spray. Turn and spray again. Cook for about ten minutes. Turn strips with a spatula. At this time they will be kind of soggy. Don’t worry; they’ll crisp back up with more cooking. Place back in the oven for ten minutes longer or until the strips are crispy. Use to top Guacamole Soup!


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