It’s humid and rainy in Hong Kong this week, and a few nights I come home soaking wet despite the fact that I have an umbrella. And I have been working late and when I get home I need something warm and hearty so salad is not really what I want. A bowl of hot soup would do the work but I have to avoid eating too much late at night. Here is a high protein and hearty recipe that would warm your heart and yummy on a humid, wet day.
Mexican Chicken Soup with Avocado and Lime
1 boneless, skinless chicken breast
1/2 cup of chopped carrots
1/2 cup of chopped onions
1/2 cup of chopped celery
Chopped jalapeño peppers (optional)
Juice from 1/2 a lime
1/2 avocado, peeled, pitted and diced
1/4 teaspoon of cumin
1/4 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
1 tablespoon cilantro, plus some for garnish
1/2 teaspoon of paprika (for the optional chips)
Steam or boil the chicken breast until it’s fully cooked. Cool and shred or cut into strips
While the chicken is cooking, cook carrots, onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and cayenne pepper. Simmer for 30 minutes for the flavors to mingle.
Add cilantro and chicken, and simmer for 5 more minutes. If you like spiciness, add chopped jalapeños. Serve hot topped with avocado, a squeeze of lime, more cilantro or spring onions.
If you would like to make it into a full meal you can add the following carbs
DIY TORTILLA CHIPS: The original recipe is served with crushed tortilla chips. Instead I use corn tortillas and cut them into “chips”, sprinkled with paprika and bake them and serve them with the soup.
BROWN RICE/CHICKPEAS: Brown rice or chickpeas are also good carb choices for this dish.
Otherwise, just eat that alone is already a great meal!