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Chicken Avocado Soup
5 from 234 votes

Chicken Avocado Soup

Chicken Avocado Soup features tender chicken simmered with tomatoes, jalapeños, garlic, and cumin in a flavorful chicken broth base. Just before serving, diced avocado is added to provide a creamy texture and bright contrast. The soup balances mild heat and fresh lime juice, making it comforting and refreshing with a mix of smooth and chunky elements.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.