Sacred Guacamole Soup with a Side of Grilled Lemon-Jerk Chicken

Ingredients 0/22

Step 1

Mix the lemon juice, a tablespoon of olive oil, and one minced garlic clove in a bowl. Season this marinade with salt and pepper, but don’t go overboard since you’ll be adding jerk seasoning to the chicken later.

Step 2

Gently pound the chicken breasts until they’re about half an inch thick—just be careful not to tear the meat. Toss the chicken into a large resealable bag and pour in the marinade. Seal it up and massage the bag a bit to make sure the chicken is well coated. Pop it in the fridge for at least three hours, but overnight is even better if you have the time.

Step 3

When you’re ready to cook, heat up your grill to medium and brush the grates with a little oil so nothing sticks. Sprinkle the chicken with jerk seasoning, then grill for roughly four minutes on each side, until the chicken is cooked through and the juices run clear. As soon as it’s off the grill, brush the chicken with fresh lime juice, let it cool just a bit, then shred it. Keep it covered and warm while you prepare the soup.

Step 4

For the soup, warm two tablespoons of olive oil in a large nonstick pan over medium heat. Add a chopped onion and three minced garlic cloves, cooking until the garlic is golden and the onion is soft and translucent—about five minutes. Turn the heat down to low, then add three diced avocados. Sauté just long enough to warm them up and get a little browning on the edges. Pour in the orange juice and cook for another couple of minutes, stirring occasionally, then take the pan off the heat.

Step 5

Make a broth by dissolving chicken bouillon in hot water, then pour this into a blender along with the avocado mixture and the juice of two limes. Blend everything until smooth. Ladle the soup into bowls and serve it alongside the shredded chicken. Top with sweet corn, chopped tomatoes, extra avocado, fresh cilantro, shredded Cheddar, and some sliced jalapeño for a little kick. Enjoy!