Holy Guacamole Soup with Grilled Lemon Jerk Chicken Recipe

Chicken broth: Provides a savory base for the soup, adding depth and richness.

Avocados: The star of the soup, giving it a creamy texture and rich flavor.

Sour cream: Adds tanginess and creaminess to the soup.

Lime juice: Freshly squeezed to add a zesty brightness to the soup.

Salt: Enhances the flavors of all the ingredients.

Ground cumin: Adds a warm, earthy flavor to the soup.

Chili powder: Brings a mild heat and depth of flavor to the soup.

Chicken breasts: Boneless and skinless, perfect for grilling and serving alongside the soup.

Jerk seasoning: A spicy blend of herbs and spices that gives the chicken its distinctive flavor.

Lemon: Grilled to add a smoky, tangy finish when squeezed over the chicken.

Olive oil: Used to coat the chicken, helping it to grill perfectly.

When blending the avocados for the soup, make sure they are fully ripe to achieve a creamy texture. If the avocados are too firm, the soup may end up with a grainy consistency. Additionally, when grilling the lemon halves, keep a close eye on them to ensure they get a nice char without burning, which will add a smoky, caramelized flavor to the chicken.

• chicken broth - Substitute with vegetable broth: Provides a similar savory base while making the dish vegetarian-friendly.

• avocados - Substitute with Greek yogurt: Adds creaminess and tang, though it will alter the flavor profile slightly.

• sour cream - Substitute with plain Greek yogurt: Offers a similar tangy flavor and creamy texture with added protein.

• lime juice - Substitute with lemon juice: Both provide a citrusy acidity, though lemon is slightly more tart.

• salt - Substitute with soy sauce: Adds a salty umami flavor, though it will change the overall taste slightly.

• ground cumin - Substitute with ground coriander: Offers a warm, earthy flavor that complements the other spices.

• chili powder - Substitute with paprika: Provides a milder heat and a similar smoky flavor.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Similar texture and flavor, but slightly leaner.

• jerk seasoning - Substitute with cajun seasoning: Both offer a spicy, robust flavor profile, though cajun seasoning is less sweet.

• lemon - Substitute with lime: Both provide a citrusy acidity, though lime is slightly less tart.

• olive oil - Substitute with avocado oil: Both are healthy fats with a high smoke point, making them suitable for grilling.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can dilute the flavors.
• Transfer the cooled soup to an airtight container. Glass containers are ideal as they do not retain odors and are easy to clean.
• Store the soup in the refrigerator for up to 3 days. If you need to keep it longer, consider freezing.
• To freeze, pour the soup into freezer-safe containers, leaving about an inch of space at the top to allow for expansion. Alternatively, you can use heavy-duty freezer bags.
• Label the containers with the date to keep track of freshness.
• When ready to use, thaw the soup in the refrigerator overnight. Reheat gently on the stove over medium heat, stirring occasionally until warmed through.
• For the grilled chicken, store any leftovers in an airtight container in the refrigerator for up to 3 days.
• If freezing the chicken, wrap each piece individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This prevents freezer burn and makes it easy to thaw individual portions.
• To reheat the chicken, thaw in the refrigerator overnight and then warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Squeeze fresh lemon juice over the reheated chicken to revive its flavors before serving.

• For the Holy Guacamole Soup:

  1. Stovetop Method: Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally until it reaches your desired temperature. Be careful not to boil, as this can alter the texture of the avocados.
  2. Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until warmed through.

• For the Grilled Lemon Jerk Chicken:

  1. Oven Method: Preheat your oven to 350°F (175°C). Place the chicken breasts in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for about 10-15 minutes or until heated through.
  2. Stovetop Method: Slice the chicken breasts and reheat in a skillet over medium heat with a splash of olive oil or chicken broth to keep it moist. Stir occasionally until the chicken is warmed through.
  3. Microwave Method: Place the chicken on a microwave-safe plate. Cover with a microwave-safe lid or damp paper towel to prevent drying out. Heat on medium power in 1-minute intervals, turning the chicken halfway through, until fully reheated.

• For the Grilled Lemon:

  1. Stovetop Method: Place the lemon halves cut-side down in a hot skillet for a few minutes until they are warmed and slightly charred again.
  2. Microwave Method: Place the lemon halves cut-side up on a microwave-safe plate. Heat on high for 20-30 seconds until warmed.

• Blender: To combine chicken broth, avocados, sour cream, lime juice, salt, cumin, and chili powder until smooth.

• Soup pot: To heat the blended mixture over medium heat until warmed through.

• Grill: To cook the chicken breasts and char the lemon halves.

• Tongs: To handle and turn the chicken breasts and lemon halves on the grill.

• Cutting board: To prepare and season the chicken breasts and to halve the lemon.

• Knife: To halve the lemon and trim any excess fat from the chicken breasts.

• Measuring cups: To measure the chicken broth and sour cream.

• Measuring spoons: To measure the lime juice, salt, cumin, chili powder, and jerk seasoning.

• Mixing bowl: To rub the chicken breasts with jerk seasoning and olive oil before grilling.

• Ladle: To serve the soup into bowls.

• Serving bowls: To serve the soup.

• Plates: To serve the grilled chicken alongside the soup.

Prep ingredients ahead: Chop and measure all ingredients before starting to cook to streamline the process.

Use a blender: Blending the soup base saves time compared to manually mashing and mixing.

Marinate in advance: Rub the chicken breasts with jerk seasoning and let them marinate overnight for deeper flavor and quicker cooking.

Grill efficiently: Preheat the grill while preparing the soup to save time.

Multitask: Heat the soup while grilling the chicken to have both components ready simultaneously.