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Homemade Chicken and Avocado Soup photo

Chicken and Avocado Soup

A light, zesty chicken soup finished with creamy avocado and fresh cilantro.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp olive oil
  • 1-1/2 cups scallions chopped fine, divided (use 1 cup in pot, remainder for serving)
  • 2 cloves garlic minced
  • 1 medium tomato diced
  • 5 cups reduced-sodium chicken broth
  • 2 cups shredded chicken breast about 12 oz
  • 8 ounces ripe Hass avocados from 2 small avocados, diced
  • 1/3 cup cilantro chopped
  • 4 lime wedges
  • kosher salt and fresh pepper to taste
  • 1/8 tsp cumin
  • pinch chipotle chile powder optional

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Ladle

Method
 

  1. Heat a large pot over medium heat.
  2. Add the olive oil, 1 cup of the chopped scallions, and the minced garlic to the pot; sauté 2–3 minutes until softened.
  3. Add the diced tomato and cook about 1 minute more until the tomato softens.
  4. Pour in the chicken broth, then stir in the cumin and a pinch of chipotle chile powder if using; bring the soup to a boil.
  5. Reduce heat, cover, and simmer on low for about 15 minutes.
  6. Divide the shredded chicken, diced avocado, remaining scallions, and chopped cilantro among four bowls.
  7. Ladle about 1 cup of hot soup into each bowl over the chicken and avocado; season with kosher salt and fresh pepper to taste and serve with a lime wedge.

Notes

  • Use reduced-sodium broth to control salt.
  • Shred cooked rotisserie chicken for convenience.
  • Choose ripe Hass avocados for best texture.
  • Chop scallions ahead to save time.