Dinner

Creamy Chicken Avocado Soup with Lime and Cilantro Recipe

ByNaomi Fletcher October 23, 2025October 23, 2025

Introduction

Chicken Avocado Soup is a comforting and flavorful dish that blends tender chicken with creamy avocado and fresh herbs. Perfect for any season, this soup offers a satisfying meal with a bright, zesty kick from lime and jalapeños.

A white bowl filled with a clear greenish soup containing chunks of white shredded chicken, bright green avocado pieces, small bright red tomato bits, and finely chopped green herbs floating evenly throughout. The broth looks light and fresh with visible flecks of black pepper. The bowl is placed on a white marbled surface, and there are light yellow, crisp tortilla chips arranged next to the bowl. A silver spoon rests inside the bowl on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs boneless skinless chicken breasts (or 3 cups shredded rotisserie chicken)
1 Tbsp olive oil
1 1/4 cups green onions (chopped, include whites and greens separately)
2 jalapeños (seeded and minced, optional for spice)
3 cloves garlic (minced)
4 14.5 oz cans low-sodium chicken broth
2 Roma tomatoes (seeded and diced)
1/2 tsp ground cumin
Salt and freshly ground black pepper (to taste)
1/3 cup fresh cilantro (chopped)
3 Tbsp fresh lime juice
3 medium avocados (peeled, cored, and diced)
Tortilla chips, Monterey Jack cheese, and sour cream (for serving, optional)

Instructions

Step 1: Prepare all ingredients by washing and chopping green onions, separating the whites and greens. Mince the white parts, seed and mince jalapeños, dice tomatoes, peel and dice avocados (cover to prevent browning), mince garlic, and chop cilantro.
Step 2: Heat olive oil in a large pot over medium heat. Add green onion whites and jalapeños, sauté for about 2 minutes until tender. Add garlic during the last 30 seconds and stir to release the aroma without burning.
Step 3: Pour in chicken broth, add diced tomatoes and cumin. Season with salt and pepper, stirring to combine and build a flavorful soup base.
Step 4: If using fresh chicken, add it to the pot and bring to a gentle boil over medium-high heat. Reduce heat to medium, cover, and cook for 10–15 minutes until chicken reaches 165°F (74°C). Stir occasionally.
Step 5: Remove chicken, let rest for 5 minutes, then shred with forks. Return shredded chicken to the pot and stir to combine. If using rotisserie chicken, add it now.
Step 6: Stir in chopped cilantro and fresh lime juice. Taste and adjust seasoning as needed.
Step 7: Just before serving, gently fold in diced avocados to keep their creamy texture. For leftovers, add avocado to individual bowls to maintain freshness.
Step 8: Serve soup with optional toppings like tortilla chips, Monterey Jack cheese, and sour cream for added texture and flavor.
Step 9: To make ahead, prepare the soup base and cook chicken in advance. Refrigerate without avocado and add it fresh before serving.
Step 10: Enjoy warm. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and add avocado to individual servings.

Tips & Variations

Use rotisserie chicken for a faster, no-cook option.
Add extra jalapeños or include seeds for more heat.
Swap lime juice for lemon juice if preferred.
For a creamier texture, blend a portion of the soup before adding chicken back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove to prevent overcooking. Add fresh diced avocado to each bowl when serving to keep the creamy texture and vibrant color.

How to Serve

A white bowl filled with a colorful chicken and vegetable soup with a broth base, containing visible pieces of shredded white chicken, bright green avocado chunks, red tomato bits, and finely chopped greens like cilantro and green onions. The soup has a fresh, light texture with a slight shine on the surface, and some black pepper scattered on top. A silver spoon rests inside the bowl on the left side. Around the bowl are light yellow tortilla chips placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, using rotisserie chicken is a great shortcut. Simply add shredded rotisserie chicken to the soup after the broth and spices are combined, skipping the cooking step.

How do I prevent avocados from browning in the soup?

Add the diced avocados just before serving or to individual bowls if storing leftovers. This helps maintain their creamy texture and bright color without turning mushy or brown.