Savory Guacamole Soup with Zesty Grilled Chicken Duo

Ingredients

• Marinade:
• A generous cup of freshly squeezed lemon juice
• A drizzle of extra-virgin olive oil
• One minced clove of garlic for flavor
• Pinch of salt and freshly cracked black pepper to enhance taste
• Two skinless, boneless chicken breast halves (10 ounces each)
• A tablespoon of zesty Jamaican jerk seasoning
• Fresh juice from a large lime to add tang
• Soup:
• Two tablespoons of high-quality extra-virgin olive oil
• A small red onion, finely diced and divided
• Three large cloves of garlic, minced for aromatic depth
• Four ripe avocados, chopped into chunks and divided
• Half a cup of freshly squeezed orange juice for a citrusy touch
• A tablespoon of chicken bouillon for richness
• One and a half cups of steaming hot water
• Juice from two limes to brighten the flavors
• Mix-Ins:
• Three ears of sweet corn, kernels freshly cut
• Two Roma tomatoes, diced for freshness
• A cup and a half of chopped, vibrant cilantro
• A generous cup of shredded Cheddar cheese for creaminess
• Optional: One chopped jalapeno chile for a spicy kick

Step 1

Mix together freshly squeezed lemon juice, a generous tablespoon of olive oil, and a single clove of garlic in a bowl. Season this flavorful marinade with a pinch of salt and pepper, remembering that you'll later add jerk seasoning to the chicken for an extra kick.

Step 2

Tenderize the chicken by gently pounding it with the flat side of a meat mallet or a rolling pin until it is approximately 1/2 inch thick, taking care not to pierce the meat. Place the chicken in a large resealable plastic bag and pour in the prepared marinade. Give the bag a good squish to ensure the chicken is coated evenly; then let it marinate in the refrigerator for at least 3 hours, but for the best results, leave it overnight to soak up all the delicious flavors.

Step 3

Get your outdoor grill ready by preheating it to a medium heat and lightly oiling the grate. Sprinkle the marinated chicken with the jerk seasoning and carefully place it on the grill. Cook the chicken breasts until they are fully done and the juices run clear, which should take about 4 minutes on each side. Once off the grill, brush the chicken with the juice of a fresh lime for an added burst of flavor. Let the chicken cool slightly before shredding it, then keep it covered and warm until serving.

Step 4

In a large nonstick pan, heat up a couple of tablespoons of olive oil over medium heat until fragrant. Add chopped onion and minced garlic, cooking until the garlic is lightly browned and aromatic, and the onion turns soft and translucent, which should take around 5 minutes. Lower the heat and introduce sliced avocados to the pan. Saute them briefly until they are just warmed through and their edges start to brown. Pour in some fresh orange juice and let it cook for a couple of minutes, stirring occasionally before removing from the heat.

Step 5

Create a broth by mixing hot water with chicken bouillon, then transfer it to a blender. Add the sauteed avocado mixture and the juice of two limes; blend everything together until smooth. Pour this creamy concoction into bowls and serve it alongside the shredded chicken, sweet corn, diced tomatoes, more avocado, freshly chopped cilantro, grated Cheddar cheese, and slices of jalapeno for a delicious and satisfying meal.