delicious Chicken Avocado Soup! A soup that is incredibly simple, deliciously fresh, and full of flavorful chicken and lots of those addicting avocados.
Simple chicken soup with fresh avocado
It can be made with uncooked chicken breasts, leftover chicken, or fried chicken. But the key here is making great avocados – only use ripe avocados (not hard and not mushy).
Another great thing about this soup is the finishing touches like tortilla chips, cheese, and sour cream. They buff it off perfectly.
This soup is likely to become a new favorite! It’s basically just an avocado tortilla soup or something like you’ve turned guacamole into soup.
Of course, we all can’t resist soups in the cold months, but there is just something light and summery about this soup. It must have something to do with the abundance of fresh flavors.
It really is perfect 365 days a year. A delicious new chicken recipe and the perfect way to consume avocados.
Ingredients and substitutes for chicken avocado soup
- Chicken Breast or Roast Chicken: Most of the time I do this with fried chicken. It’s really tasty and the quickest and easiest option. But given the circumstances, you might even choose to use canned chicken in this recipe (add it at the end).
- Jalapeno: If you are not a heat fan, you can do without it. If you love heat, leave the seeds and add more jalapeños.
- Green onions: If you don’t have spring onions, a small yellow onion or red onion will also work great.
- Garlic: Feel free to add extra!
- Chicken soup: Use low-sodium or unsalted ones so that you have more control over the overall saltiness of the dish.
- Roma tomatoes: Another option would be to use 1 diced tomato, which also taste good.
- Cumin: If you want more seasoning in this soup, you can add other Mexican seasonings like chili powder and coriander as well.
- Coriander: Use fresh cilantro for the best taste. It doesn’t taste nearly as good when dried. Another ingredient that you can add on top of that. now i’m probably adding more like 1/2 cup.
- Lime: Lemon can be used if necessary. Stay fresh.
- Avocados: If avocados are not yet ripe, be patient and wait for this soup to be ready. This can make a huge difference. The best taste in this soup comes from good avocados.
Optional toppings to try
- Cheese: Use a Mexican mix, Monterey Jack, Cheddar, etc.
- Sour cream: This gives the soup a creamy taste when you want to use it.
- Tortilla Chips: You can make your own by following this method here. Aren’t fresh tortilla chips just the best?
How to make chicken avocado soup
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add green onions and jalapeños and sauté for about 2 minutes until tender. Add garlic during the last 30 seconds of frying.
- Add chicken broth, tomatoes, cumin seeds, season with salt and pepper to taste and add chicken breasts if necessary (otherwise wait for the roast chicken to be added until the end).
- Bring the mixture to a boil over medium-high heat. Reduce the heat to medium level, cover with the lid and simmer, stirring occasionally, until the chicken has cooked for 10-15 minutes.
- Reduce the burner to warm heat, remove the chicken from the pan and let sit on a cutting board for 5 minutes, then mince the chicken and return to the soup. Stir in coriander and lime juice and roast chicken if necessary.
- Important tip: add avocados to individual servings unless you want to serve the entire soup right away.
Lots of options here!
- Use grilled (fully cooked) chicken and add where fried chicken is added at the end.
- Add black beans for another filler.
- Try the veggies with corn, bell peppers, or sneak into a chopped carrot.
- Try a can of roasted tomatoes instead of the fresh tomatoes.
- Add a can of mildly diced green chilies.
- For an amazing taste, try homemade chicken broth.
More delicious Mexican soup recipes to try
Chicken and Avocado Soup
This soup is simple, fresh and delicious! Made from tender chicken, creamy avocado and light lime juice. Top with tortilla chips, cheese and sour cream and comfortably eat comfortably with a large warm bowl. Makes about 11.5 cups (with avocado added to the soup).
Servings: 6th Servings
- 1 1/2 lbs Boneless and skinless chicken breast, * or 3 cups of shredded roast chicken
- 1 tablespoon olive oil
- 1 1/4 cups chopped green onions (including white, shred the whites)
- 2 Jalapenos, sown and chopped **
- 3 Cloves Garlic, chopped
- 4th (14.5 ounce) cans Low Sodium Chicken Broth ***
- 2 Roma tomatoes, **** cored and diced
- 1/2 TL ground cumin
- Salt and freshly ground black pepper
- 1/3 Cup chopped coriander
- 3 tablespoon fresh lime juice
- 3 medium avocados peeled, cored and diced
- Tortilla chips , Monterrey Jack cheese, sour cream for serving (optional)
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. After heating, add spring onions and jalapenos and sauté for about 2 minutes until tender. Add garlic in the last 30 seconds of frying.
Add chicken broth, tomatoes, cumin seeds, season with salt and pepper to taste, and add chicken breasts if using (otherwise, wait for the roast chicken to add until the end). Bring the mixture to a boil over medium-high heat.
Then reduce the heat to medium, cover with the lid and cook, stirring occasionally, until the chicken has cooked for 10-15 minutes (the cooking time depends on the thickness of the chicken breast).
Reduce the burner to warm heat, remove the chicken from the pan and let sit on a cutting board for 5 minutes, then mince the chicken and return to the soup. Stir in coriander and lime juice and roast chicken if necessary.
Add avocados to the soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl one at a time, about 1/2 avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
- * For thicker chicken breasts, cut the breasts in half through the length (thickness) of the breasts so they cook faster and more evenly.
- ** You can leave seeds if you want a flavorful soup. Replace jalapeños with 1/2 cup of chopped peppers if you don’t like heat.
- *** For a less broth soup, you can reduce to 3 cans of chicken broth if you wish.
- **** 1 (14.5 oz) canned tomatoes (plain, delicately sliced, or fire-fried can be used) instead of fresh tomatoes.
Chicken and Avocado Soup
Amount per serving
Calories from Fat 180
% Daily Value *
fat 20 g31%
Saturated fat 3g19%
cholesterol 73 mg24%
sodium 728 mg32%
potassium 1177 mg34%
Vitamin A. 665IU13%
vitamin C 28 mg34%
calcium 49 mg5%
iron 2 mg11%
* Daily percentages are based on a 2000 calorie diet.
Recipe first published on July 25, 2014. Text and photos have been updated. Recipe adapted by Mama Miss.