Print

Chicken Avocado Soup

Chicken Avocado Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken avocado soup is a vibrant, comforting dish that combines tender chicken, creamy avocado, and zesty lime in a flavorful broth. Perfect for a cozy dinner or a refreshing lunch, this Mexican-inspired recipe is quick, easy, and packed with wholesome ingredients.

Ingredients

Scale
  • 1 ½ lbs boneless skinless chicken breasts (or 3 cups shredded rotisserie chicken)
  • 1 Tbsp olive oil
  • 1 ¼ cups chopped green onions (including whites; mince the whites)
  • 2 jalapeños, seeded and minced
  • 3 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, seeded and diced
  • ½ tsp ground cumin
  • Salt and freshly ground black pepper (to taste)
  • ⅓ cup chopped fresh cilantro
  • 3 Tbsp fresh lime juice (about two limes)
  • 3 medium avocados, peeled, cored, and diced
    Optional toppings: tortilla chips, Monterey Jack cheese, sour cream

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add green onions and jalapeños; sauté for about two minutes until tender. Stir in garlic during the last 30 seconds.
  2. Build the Broth Base: Pour in chicken broth and add diced Roma tomatoes, cumin, salt, and pepper to taste. If using raw chicken breasts, add them now. Bring the mixture to a boil over medium-high heat.
  3. Cook Chicken & Simmer Soup: Reduce heat to medium-low, cover, and simmer for 10–15 minutes until the chicken is cooked through. If using rotisserie chicken, skip this step and add it later.
  4. Shred Chicken & Finish Soup: Remove cooked chicken breasts from the pot and let them rest for five minutes before shredding with two forks. Return shredded chicken to the pot along with cilantro and lime juice.
  5. Add Avocado & Serve: Dice avocados right before serving to prevent browning. Stir them into individual bowls rather than the entire pot if not serving immediately. Garnish with tortilla chips, cheese, or sour cream if desired.

Notes

Serving Suggestions: Serve hot with crispy tortilla chips on the side or topped with shredded cheese and sour cream for extra indulgence. Pair with a light salad or cornbread for a complete meal.

Tips & Tricks:

  • Use rotisserie chicken for quicker prep time.
  • Add avocados individually to bowls if you plan to store leftovers—it keeps them fresh longer!
  • Adjust spice levels by adding or omitting jalapeños based on your preference.

Storage & Reheating: Refrigerate leftovers in an airtight container for up to three days. Reheat gently on the stovetop over medium heat to preserve texture; avoid boiling to keep avocados intact. Freeze broth without avocado for up to two months—add fresh avocado when reheating.

Find it online: https://mexicanrecipe.info/chicken-avocado-soup/