This #TastyTuesday we're keeping you cozy with this recipe that brings spice and zest to your life.

With temperatures getting lower and lower this winter, nothing keeps you warm like a nice cup of hot soup—especially if it has some added spice to it.

This #TastyTuesday, we're sharing this delectable recipe that offers the best flavors of Mesoamerican cuisine, fresh avocado, and creamy queso fresco.


Lime and Avocado Soup
Lime and avocado soup.
| Credit: Getty Images


  • 2 skinless, boneless chicken breasts
  • 1 tablespoon of olive oil
  • 1 large white onion, chopped and divided
  • 3 limes, juiced
  • 1 cup of chopped cilantro, divided
  • jalapeño peppers, halved and thinly sliced
  • 3 cloves of garlic, minced
  • 4 cups of water
  • 2 tablespoons of reduced-sodium chicken bouillon powder
  • 3 large firm-ripe avocados, cut into chunks
  • ¼ cup of crumbled queso fresco, or to taste


  1. Bring a small pot of water to a boil. Add chicken and boil until an instant-read thermometer inserted into the center reads at least 165°F (74°C), about seven minutes. Drain.
  2. Run cool water over the chicken to speed up the cooling process. Shred or slice the chicken finely.
  3. Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup of cilantro, jalapeño peppers, and garlic until the onion is slightly greenish in color, about five minutes.
  4. Combine four cups of water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about five minutes. Stir chicken into the pot.
  5. Ladle soup into four bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

You can find the original recipe here.