Blessed Guacamole Soup Accompanied by Grilled Lemon-Jerk Chicken

Ingredients

• Marinade:
• 1 cup fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• salt and freshly cracked black pepper to taste
• 2 (10 ounce) skinless, boneless chicken breast halves
• 1 tablespoon Jamaican jerk seasoning
• 1 large lime, juiced
• Soup:
• 1 small red onion, diced, divided
• 3 large cloves garlic, minced
• 4 ripe avocados, chopped, divided
• ½ cup fresh squeezed orange juice
• 1 tablespoon chicken bouillon (such as Knorr®)
• 1 ½ cups hot water
• 2 limes, juiced
• Mix-Ins:
• 3 ears fresh sweet corn kernels
• 2 Roma tomatoes, chopped
• 1 ½ cups chopped fresh cilantro
• 1 cup shredded Cheddar cheese
• 1 jalapeno chile, chopped (Optional)

Step 1

Combine the lemon juice, a tablespoon of olive oil, and one minced garlic clove in a bowl. Season this marinade with salt and pepper, but keep in mind you’ll be adding jerk seasoning to the chicken later.

Step 2

Gently pound the chicken breasts with the flat side of a meat mallet or 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 to make sure the chicken is fully coated. Let it marinate 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 your grill to medium and oil the grates lightly. Sprinkle the chicken with jerk seasoning on both sides, then grill it for about four minutes per side, or until it’s cooked through and the juices run clear. Right after you take it off the grill, brush the chicken with fresh lime juice. Let it cool for a few minutes, then shred the meat. Keep it covered and warm while you make the soup.

Step 4

For the soup, heat two tablespoons of olive oil in a large nonstick pan over medium heat. Add diced onion and three minced garlic cloves, cooking until the garlic just starts to brown and the onion turns soft and translucent—around five minutes. Turn the heat down to low, then add three peeled and chopped avocados. Sauté them just long enough to warm through and get a little color around 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

In a blender, combine hot water mixed with chicken bouillon to make a broth. Add the warm avocado mixture and the juice of two limes, then blend everything until smooth and creamy. Ladle the soup into bowls and top with the shredded chicken, sweet corn, tomatoes, extra avocado, fresh cilantro, shredded Cheddar, and a few slices of jalapeño for a little kick. Enjoy!