Easy Chicken Soup with Fresh Avocado

It tends to be made with made uncooked chicken bosoms, extra chicken or rotisserie chicken. However, the key here is incredible avocados – utilize simply ready avocados (not hard, and not soft).

Another extraordinary thing about this soup are those completing contacts, similar to tortilla chips, cheddar and sharp cream. They superbly clean it off.

This soup is probably going to turn into another top choice! It’s fundamentally only an avocado amped up tortilla soup or something like on the off chance that you transformed guacamole into a soup.

Chicken Avocado Soup

0 from 0 votes
Recipe by cookingclassy Course: Soups, MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Chicken Avocado Soup is a great broth based soup to make for lunch or dinner any time of the year, it’s light and delicious but will still fill you up!

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts,* or 3 cups shredded rotisserie chicken

  • 1 Tbsp olive oil

  • 1 1/4 cups chopped green onions (including whites, mince the whites)

  • 2 jalapeños, seeded and minced**

  • 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

  • 1/3 cup chopped cilantro

  • 3 Tbsp fresh lime juice

  • 3 medium avocados , peeled, cored and diced

  • Tortilla chips , monterrey jack cheese, sour cream for serving (optional)

Directions

  • 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

Leave a Comment