01
Step 1
Start by mixing the lemon juice, a tablespoon of olive oil, and one minced garlic clove in a bowl. Season this marinade with salt and pepper, but keep in mind you’ll be adding jerk seasoning to the chicken later.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
Next, gently pound the chicken breasts with the flat side of a meat mallet or rolling pin until they’re about half an inch thick—just be careful not to tear the meat. Toss the chicken into a large resealable bag, pour in the marinade, seal it up, and give it a good squish to make sure the chicken is fully coated. Let it marinate in the fridge for at least three hours, but overnight is even better if you have the time.
03
Step 3
When you’re ready to cook, heat your grill to medium and oil the grates lightly. Sprinkle the chicken with jerk seasoning on both sides, then grill it for about four minutes per side, or until it’s cooked through and the juices run clear. Right after you take it off the grill, brush the chicken with fresh lime juice. Let it cool for a few minutes, then shred the meat. Keep it covered and warm while you make the soup.
04
Step 4
For the soup, heat two tablespoons of olive oil in a large nonstick pan over medium heat. Add diced onion and three minced garlic cloves, cooking until the garlic just starts to brown and the onion turns soft and translucent—around five minutes. Turn the heat down to low, then add three peeled and chopped avocados. Sauté them just long enough to warm through and get a little color around the edges. Pour in the orange juice and cook for another couple of minutes, stirring occasionally, then take the pan off the heat.
05
Step 5
In a blender, combine hot water mixed with chicken bouillon to make a broth. Add the warm avocado mixture and the juice of two limes, then blend everything until smooth and creamy. Ladle the soup into bowls and top with the shredded chicken, sweet corn, tomatoes, extra avocado, fresh cilantro, shredded Cheddar, and a few slices of jalapeño for a little kick. Enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use ripe avocados for the creamiest soup texture.
- Grill the chicken over medium heat to avoid charring while keeping it juicy.
- Let the soup rest for a few minutes before serving to allow flavors to meld.
Why you’ll love it
This dish combines creamy, fresh flavors with a hint of smoky spice, creating a perfect balance that excites the palate. It’s comforting yet vibrant, making it ideal for any season. The grilled chicken adds a zesty punch, while the soup offers a smooth, nourishing experience.
Serving ideas
Serve the soup warm with a sprinkle of fresh cilantro or chopped green onions on top. Pair the grilled chicken with a side of steamed rice or a light salad to keep the meal balanced and fresh.
Storage & leftovers
Store the soup in an airtight container in the refrigerator for up to three days. Keep the grilled chicken separate to maintain its texture, and reheat both gently to avoid drying out the meat or curdling the soup.
