Chicken Avocado Soup
Looking for a comforting, nutritious meal that’s quick to prepare and bursting with flavor? Look no further than this delightful Chicken Avocado Soup! Packed with tender chicken, creamy avocados, and a medley of fresh ingredients, this soup is not only delicious but also a fantastic way to warm up on a chilly day. Whether you’re cooking for yourself or a crowd, this dish is sure to impress!
What Makes This Recipe Special
This Chicken Avocado Soup stands out for several reasons. First, it combines the heartiness of chicken with the creaminess of avocados, creating a perfect balance of textures. The addition of fresh lime juice and cilantro brings brightness and a refreshing flavor that makes each spoonful a joy. Plus, it’s versatile! You can customize it with your favorite toppings like tortilla chips, Monterey Jack cheese, or a dollop of sour cream. This recipe is not just a meal; it’s an experience!
Shopping List
- 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, minced whites separately)
- 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 to taste
- 1/3 cup chopped cilantro
- 3 Tbsp fresh lime juice
- 3 medium avocados, peeled, cored, and diced
- Tortilla chips, Monterey Jack cheese, sour cream for serving (optional)
Equipment & Tools
- Large pot: For simmering the soup and combining all the flavors.
- Cutting board and knife: Essential for chopping vegetables and chicken.
- Wooden spoon or spatula: For stirring the soup as it cooks.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Serving bowls: To serve the soup in style!
Chicken Avocado Soup Made Stepwise
Step 1: Prepare the Ingredients
Start by prepping all your ingredients. If using chicken breasts, cut them into bite-sized pieces. Mince the green onion whites, chop the green onion greens, seed and dice the Roma tomatoes, and prepare the jalapeños and garlic.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the minced green onion whites, jalapeños, and garlic. Sauté for about 2-3 minutes until fragrant and the onions are translucent.
Step 3: Cook the Chicken
If using raw chicken, add the chicken pieces to the pot and season with salt, pepper, and ground cumin. Cook for about 5-7 minutes until the chicken is browned on all sides.
Step 4: Add the Broth
Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.
Step 5: Incorporate the Vegetables
Stir in the diced Roma tomatoes and let them cook for another 5 minutes. If you used raw chicken, check that it’s fully cooked (internal temperature should reach 165°F). If using rotisserie chicken, simply stir it in at this point.
Step 6: Add the Finishing Touches
Remove the pot from heat. Stir in the chopped cilantro, fresh lime juice, and diced avocados. Taste and adjust the seasoning as needed.
Step 7: Serve and Enjoy
Ladle the soup into bowls and top with your favorite garnishes such as tortilla chips, shredded Monterey Jack cheese, or a dollop of sour cream. Enjoy the delightful flavors of your Chicken Avocado Soup!
Fresh Takes Through the Year
- Summer: Add corn and fresh lime zest for a bright summer twist.
- Fall: Incorporate diced butternut squash for a seasonal touch.
- Winter: A sprinkle of smoked paprika adds warmth to the soup.
- Spring: Use fresh peas and mint for a refreshing spring version.
Little Things that Matter
When making Chicken Avocado Soup, a few little details can elevate your dish:
- Toast the cumin in the pot before adding broth for enhanced flavor.
- Use ripe avocados for the best creaminess and flavor.
- Adjust the heat level by adding more jalapeños or using a different type of pepper.
- Serve with warm tortilla chips for added texture and crunch.
Storage Pro Tips
Leftover Chicken Avocado Soup can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the avocados may brown slightly. To maintain freshness:
- Store the avocados separately and add them just before serving.
- Reheat gently on the stovetop, adding a splash of broth or water if needed to loosen it up.
- Freeze any leftovers in single-serving portions for a quick meal later.
Top Questions & Answers
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just make sure to cook them thoroughly, and it may take a bit longer to reach the desired temperature.
Is there a vegetarian option for this soup?
Absolutely! You can replace the chicken with beans (like black beans or chickpeas) and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Just add the avocado just before serving to keep it fresh.
What toppings do you recommend?
Some great toppings include tortilla chips for crunch, Monterey Jack cheese for creaminess, sour cream for tang, and additional fresh cilantro for flavor.
Next Up in Your Queue
- Creamy Tomato Basil Soup
- Spicy Chicken and Rice Casserole
- Zucchini Noodle Stir-Fry
- Classic Beef Chili
Final Thoughts
Chicken Avocado Soup is a versatile dish that warms the soul and is perfect for any occasion. Whether you’re looking for a quick weeknight meal or something special for guests, this soup delivers on flavor and heartiness. So go ahead and whip up a pot of this comforting delight; you won’t regret it! Enjoy the process, savor each bite, and share it with your loved ones. Happy cooking!
Chicken Avocado Soup
Ingredients
Equipment
Method
- Start by prepping all your ingredients. If using chicken breasts, cut them into bite-sized pieces. Mince the green onion whites, chop the green onion greens, seed and dice the Roma tomatoes, and prepare the jalapeños and garlic.
- In a large pot, heat the olive oil over medium heat. Add the minced green onion whites, jalapeños, and garlic. Sauté for about 2-3 minutes until fragrant and the onions are translucent.
- If using raw chicken, add the chicken pieces to the pot and season with salt, pepper, and ground cumin. Cook for about 5-7 minutes until the chicken is browned on all sides.
- Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.
- Stir in the diced Roma tomatoes and let them cook for another 5 minutes. If you used raw chicken, check that it’s fully cooked (internal temperature should reach 165°F). If using rotisserie chicken, simply stir it in at this point.
- Remove the pot from heat. Stir in the chopped cilantro, fresh lime juice, and diced avocados. Taste and adjust the seasoning as needed.
- Ladle the soup into bowls and top with your favorite garnishes such as tortilla chips, shredded Monterey Jack cheese, or a dollop of sour cream. Enjoy the delightful flavors of your Chicken Avocado Soup!
Notes
- Toast the cumin in the pot before adding broth for enhanced flavor.
- Use ripe avocados for the best creaminess and flavor.
- Adjust the heat level by adding more jalapeños or using a different type of pepper.
- Serve with warm tortilla chips for added texture and crunch.
