THE RECIPE JOURNAL · Main Course
Marvelous Guacamole Soup with Lemon-Jerk Grilled Chicken
This refreshing soup combines creamy avocado flavors with a zesty kick, perfect for a light yet satisfying meal. Topped with vibrant lemon-jerk grilled chicken, it’s a delicious twist that’s sure to impress your taste buds.
FROM THE KITCHEN • Marvelous Guacamole Soup with Lemon-Jerk Grilled Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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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 remember you’ll be adding jerk seasoning to the chicken later, so don’t overdo it.
02
Step 2
Next, gently pound the chicken breasts with the flat side of a meat mallet or a 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 so the chicken gets coated well. Pop it in the fridge for at least three hours, or even better, overnight to soak up all those flavors.
03
Step 3
When you’re ready to cook, heat up your grill to medium and oil the grates lightly. Sprinkle the chicken with jerk seasoning on both sides, then grill for about four minutes per side, until the chicken is cooked through and the juices run clear. Right after it’s off the grill, brush the chicken with fresh lime juice. Let it cool a bit, then shred it into bite-sized pieces and cover to keep warm.
04
Step 4
For the soup, warm two tablespoons of olive oil in a large nonstick pan over medium heat until it smells fragrant. Add the chopped onion and three minced garlic cloves, cooking until the onion is soft and the garlic is golden, about five minutes. Turn the heat down low and add three avocados, sautéing just until they’re warmed through and starting to brown a little around the edges. Pour in the orange juice, stir once, and cook for another couple of minutes before taking the pan off the heat.
05
Step 5
Make a broth by mixing hot water with chicken bouillon, then pour it into a blender along with the avocado mixture and the juice of two limes. Blend everything until it’s smooth and creamy. Ladle the soup into bowls and top with the shredded chicken, sweet corn, tomatoes, extra avocado, fresh cilantro, shredded Cheddar cheese, and a few slices of jalapeño for a little kick. Enjoy!
Why you’ll love it
This dish is a fresh and vibrant twist on classic flavors. The creamy guacamole base pairs perfectly with the zesty, spicy grilled chicken, creating a balanced and satisfying meal. It’s easy to make and full of healthy ingredients that brighten up any dinner table.
How to serve
Serve this soup with warm tortilla chips or crusty bread to soak up the delicious broth. A simple side salad with citrus dressing complements the bold flavors well. Garnish with fresh cilantro and a squeeze of lime for an extra burst of brightness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the soup creamy and avoid curdling. If needed, add a splash of water or broth when reheating to refresh the texture.
