Chicken Avocado Soup
User Reviews
5
Chicken Avocado Soup
Description
This soup begins by sautéing green onions, jalapeños, and garlic to build flavor, then simmering with chicken broth, tomatoes, and cumin. Chicken breasts cook in the broth or shredded rotisserie chicken can be used. Once the chicken is cooked and shredded, it's returned to the pot and finished with fresh cilantro and lime juice for brightness.
Just before serving, diced avocado is added to provide creaminess and coolness to contrast the warmth of the soup and the heat coming from the jalapeños. The soup combines a flavorful broth with hearty chicken pieces and creamy avocado, offering a satisfying texture variation.
The recipe notes advise cutting thicker chicken breasts for even cooking, adjusting jalapeño heat by removing seeds, and optionally substituting diced tomatoes. If not serving immediately, add avocado to individual bowls to maintain freshness.
Ingredients
- 1 1/2 lbs chicken breast or 3 cups shredded rotisserie chicken, boneless, skinless
- 1 Tbsp olive oil
- 1 1/4 cups green onion including whites, mince the whites, chopped
- 2 jalapeno pepper seeded and minced
- 3 cloves garlic minced
- 4 (14.5 oz) cans chicken broth low sodium
- 2 Roma tomato seeded and diced
- 1/2 tsp cumin ground
- salt freshly ground
- black pepper freshly ground
- 1/3 cup cilantro chopped
- 3 Tbsp lime juice fresh
- 3 avocado peeled, cored and diced, medium
- tortilla chips , monterrey jack cheese, sour cream for serving (optional)
Instructions
- In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
- Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). Bring mixture to a boil over medium-high heat.
- Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
- Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
- Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
Notes
- Cut thicker chicken breasts horizontally to ensure even and faster cooking.
- Leave jalapeño seeds in to increase heat, or replace with chopped bell peppers for no heat.
- Use canned tomatoes if fresh are unavailable; fire-roasted or petite diced varieties work well.
- Add avocados individually to bowls if not serving the soup immediately to avoid browning.
- For a less broth-heavy soup, reduce chicken broth quantity to three cans.
User Reviews
Overall Rating
5
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