Description
This Chicken Avocado Soup is a wholesome, flavorful meal combining tender chicken, creamy avocado, fresh herbs, and a mildly spiced broth. Perfect for a comforting lunch or dinner, it balances protein and healthy fats while offering optional toppings like tortilla chips, Monterey Jack cheese, and sour cream to add texture and indulgence.
Ingredients
Scale
Soup Base
- 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, separate whites and greens)
- 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)
Fresh Additions
- 1/3 cup fresh cilantro (chopped)
- 3 Tbsp fresh lime juice
- 3 medium avocados (peeled, cored, and diced)
Optional Toppings
- Tortilla chips
- Monterey Jack cheese (shredded)
- Sour cream
Instructions
- Prepare Ingredients for Cooking: Gather all ingredients. Chop green onions, separating the whites from the greens. Mince the white parts finely. Seed and mince jalapeños, peel and dice avocados, seed and dice tomatoes, mince garlic, and chop cilantro. Cover avocado with plastic wrap to prevent browning.
- Heat the Aromatics: Heat olive oil in a large pot over medium heat. Add green onion whites and jalapeños; sauté for 2 minutes until tender and fragrant. Add garlic in the last 30 seconds, stirring constantly to avoid burning.
- Add Broth and Spices: Pour in chicken broth, diced tomatoes, and sprinkle ground cumin. Season with salt and pepper to taste. Stir to combine and form the soup base.
- Cook the Chicken: Add chicken breasts to the pot if using fresh meat. Bring soup to a gentle boil over medium-high heat, then reduce heat to medium and cover. Cook for 10–15 minutes or until chicken reaches an internal temperature of 165°F (74°C), stirring occasionally.
- Shred the Chicken: Remove chicken breasts from pot and let rest 5 minutes. Shred with two forks into bite-sized pieces. Return shredded chicken to the pot and stir to distribute evenly. If using rotisserie chicken, add it now.
- Add Fresh Herbs and Lime Juice: Stir in chopped cilantro and fresh lime juice. Adjust seasoning with additional salt, pepper, or lime juice as desired.
- Incorporate Avocados Carefully: Just before serving, gently fold in diced avocados to keep them creamy and prevent mushiness. For stored leftovers, add avocado to individual bowls to preserve texture.
- Serve with Toppings: Ladle soup into bowls and garnish with tortilla chips, shredded Monterey Jack cheese, and a dollop of sour cream if desired, adding flavor and texture contrast.
- Optional Make-Ahead Tips: Prepare soup base and cook chicken ahead of time. Refrigerate soup without avocado, adding fresh avocado just before serving for best freshness.
- Enjoy and Store Leftovers: Serve warm immediately for best taste. Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stove and add avocado fresh per serving.
Notes
- Avocado can be added individually when serving to avoid browning and mushiness if storing leftovers.
- Adjust jalapeño quantity or omit for less spice.
- Use rotisserie chicken for a quicker preparation, skipping the fresh chicken cooking step.
- Low-sodium chicken broth helps control salt levels; adjust seasoning as needed.
- This soup pairs well with tortilla chips and a sprinkle of cheese for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken avocado soup, healthy chicken soup, creamy avocado soup, low-fat chicken soup, easy chicken soup, stovetop soup
