Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Chicken Soup with Lime Avocado and Quesco Fresco Cheese

Gluten Free, Paleo, Poultry, Sides, Soup

I have confessed in the past, to discussing dinner options while eating breakfast, which I think is smart if you have to think about defrosting or running to the market if you need a few more items.  

I have not shared though, that I tend to discuss how to make — insert any dinner/ lunch/or restaurant meal here, better or different, while eating it.  Can’t help it.

Now, if you had to choose, would you want plain old chicken soup for dinner tonight, or this fabulous Chicken Soup with Lime Avocado and Quesco Fresco Cheese?

Thought so.

Chicken Soup with Lime and Avocado

Chicken Soup with Lime and Avocado

Chicken Soup with Lime and Avocado

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 1/12 tsp ground cumin
  • 1 tsp mexican chili powder
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 small jalapeno, finely chopped (optional)
  • 1 poblano pepper, chopped
  • 1 red pepper, chopped
  • 4 cups homemade or good quality chicken stock
  • 1 avocado, diced
  • 1/2 cup chopped fresh cilantro
  • 3-4 scallions, thinly sliced
  • 1 cup quesco fresco cheese or feta

Instructions

  • Preheat oven to 375 degrees, line a baking sheet with foil, set aside.
  • Mix together cumin, chili powder and salt. Place chicken breasts on baking sheet and sprinkle with spice mixture, reserving just less than 1 tsp.
  • Slide into heated oven and cook for 20 minutes, (will simmer in the soup later as well)
  • Remove from oven and using 2 forks shred chicken into large bite size pieces.
  • In the meantime in a medium to large pot add olive oil. Once heated through add onion, garlic and peppers with a pinch of salt and pepper.
  • Cook stirring occasionally until soft, about 5 minutes, sprinkle with reserved spice mixture.
  • Add chicken stock and shredded chicken breasts.
  • Simmer together for 10 minutes.
  • Ladle into warmed soup bowls and garnish with cilantro, avocado, scallions and cheese.
  • http://pamelasglutenfreerecipes.com/gluten-free/chicken-soup-with-lime-and-avocado/

    Leave a comment here
    2 Responses »

    Gluten Free Cinnamon Rolls

    There are a few gluten-free baked items that really intimidate me.  Croissants, Angle Food Cake and Cinnamon Rolls, for some reason they have always seemed daunting to me.  And, today I have finally ticked one off the list. Gluten Free Cinnamon Buns –  as it turns out, not very hard to make at all.  In fact… Continue reading

    Brussels Sprout Kale and Pomegrante Salad

    Knowing me,  you would expect a really healthy recipe today, to help un-do all the merry making we have been up to for which feels like months.   Never have I experienced a Holiday Season with so many parties, with Christmas on a Friday, and New Years Eve falling on Thursday, it was easy to… Continue reading

    Triple Chocolate Holiday Cookies

    When Holiday baking, don’t you feel you have to raise the bar a bit? Everyday oatmeal craisin cookies, while good, feel like a Monday morning snack. banana bread, a great accompaniment to a bagged lunch. Even my best lemon ricotta cheesecake, which is a favorite for dinner parties, just doesn’t feel special enough. So, I made… Continue reading

    Corn Muffins – Gluten and Dairy Free

    Okay, I was handed a challenge today.  A dear friend’s son has been having serious digestive issues, their Doctor suggested a version of the candida diet, which means basically no sugars or most grains.  He is 15 years old, and very active in sports, so starving all the time of course.  Could I possibly develop… Continue reading

    Pecan Pumpkin Pie with Brown Sugar Pecan Crumble

    I had an incredibly hard decision to make this week.  To which, I gave many hours of thought, did some web surfing looking for inspiration; and leafed through many, many old-fashioned books. If you ask me to bring dessert to Thanksgiving, I do not take that task lightly.  It’s crucial to the day, don’t you think?… Continue reading

    Pumpkin Loaf with Currants and Pumpkin Seeds

    For the last two weeks, I have been trying to share with you a recipe for Pumpkin Loaf.  Seemed easy — yet, it took three attempts to pull it off.   The first loaf, I just used my perfect Banana Bread recipe and doctored it up a bit, replacing the banana with pumpkin and adding… Continue reading

    Gluten Free Paleo/Keto Pizza

    So, last month I shared with you that I was intimidated by the thought of making gluten-free pizza. Now, however, I am turning them out weekly.  Why?  What changed? Well, I figured out that my goal wasn’t to try to make a gluten-free pizza that tastes exactly like regular pizza.  It was to just make a… Continue reading

    Spatchcocked Chicken with Fingerlings and Brussels Sprouts

    Okay, I have been debating whether I should share this Spatchcocked Chicken recipe with you. Not because it’s too complicated to make — just the opposite. And, not because it contains pricey or hard to find ingredients — geez it’s just a whole, albeit organic, chicken with a few fingerling potatoes and a handful of Brussels… Continue reading

    Crispy Quinoa Pizza

    Most of you know that I don’t usually post recipes that are long on ingredients, time-consuming or laborious. This pizza does not fall into those categories per se, it just requires time, 6-8 hours specifically.  Yep, that might be a deal breaker, I know.  But, it is really worth it. If you are craving shattering… Continue reading

    Spiced Rum and Orange Cheesecake with a Warm Rum Sauce

    About once a year my husband invites some of his co-workers over for dinner, to discuss their upcoming business endeavors.  This time it was six men, my husband and myself. I had weeks of notice, so I wasn’t really worried about the menu.  With that many men (none vegetarian) naturally, I veered to steak.  Specifically,… Continue reading

    Crispy Baby Artichokes

    While I sometimes think I possess the courage and ability to conquer almost any recipe that comes my way, I must confess I was a tad bit intimidated to tackle artichokes. For me, they fell into the same category as homemade croissants, or a souffle.  Technically, I could make them, but, I just wasn’t interested.  Lately… Continue reading

    Sweet Potato Fig Scallion and Goat Cheese Salad

    A few days ago, I was scanning Pinterest and saw this recipe. Since then, I could think of nothing else until I made it.  That seems to happen a lot. With a dip in temperature, it wasn’t so daunting to get the oven going again — it really was perfect timing.   Also, we have… Continue reading

    Tuna Salad with Chick Peas and Black Beans

    When my kids were really little they ate most everything I cooked without complaint.  Really, friends were jealous, always asking for tips to get their kids to consume just the basic food groups, never mind the mustard crusted salmon or garlicky zucchini gratin my kids would devour. The only thing they refused to eat was… Continue reading

    Grilled Gluten Free Pizza

    In the last 4 years that I have been posting here, you would think I would have explored a gluten free version of every food imaginable.  Well, it seems I have been holding out on you — I have been avoiding pizza. Sure, I posted a cauliflower pizza awhile back — all the blogs were.  It gets… Continue reading

    Wedding Cupcakes – Gluten Free

    A dear friend of mine is getting married today.  At our quaint, old, campy club where the grass rolls down to meet the lake.  The forecast is 72 degrees, partly sunny with a slight breeze.  Could it be more perfect? Only glitch was that the caterer does not bake gluten-free  — that means she cannot… Continue reading

    Summer Squash Salad with Feta and Herbs

    Every summer it seems I gravitate to one type of salad, and repeat various versions of it all season long.  Last year, it was watermelon salad, which provided a nice opportunity to use up that huge bag of gochugaru that is hogging up space in the freezer, thank goodness they tasted so good together. The… Continue reading

    Almond Cornmeal Cake with Candied Lemons

    If you are anything like me, you would have tons of recipes bookmarked on your computer, a huge pinterest collection, cooking magazines with the edges of certain pages turned down for further reference and notes on scraps of paper that loosely resemble a recipe for this or that.   Strangely enough, this cake was not… Continue reading

    Salmon Cakes with Dill and Mustard

    When I started this blog many years ago, I wanted to include a section that would give you suggestions for using up leftovers.  But, the thing is, I haven’t figured out how to add it — yet.  It’s a technical issue, not a visual one, I will get there. So, this fabulous recipe for Salmon Cakes… Continue reading

    Traditional Oatmeal Raisin Cookies

    If you are in possession of the Martha Stewart Magazine with the recipe for Pecan Oat and Dark Chocolate-Chunk Cookies, be warned, the recipe just does not work.  I should have known, really, I read the ingredients and thought how could that create a cookie?  I read the first review, that asked if there were… Continue reading

    Banana Crumb Cake with Chocolate Almond Streusel

    While my kitchen may be awash in various types of cookbooks, I rarely use them as intended.  For me, they are more of a resource.  I flip through the pages, linger over the fabulous photos, looking for inspiration rather than instruction — most days. However,  this recipe that Ina Garten created is cake perfection.  I followed the instructions… Continue reading