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Homemade Chicken Avocado Soup photo

Chicken Avocado Soup

This Chicken Avocado Soup is a comforting delight! Packed with tender chicken and creamy avocados, it's bursting with flavor and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 1.5 lbs boneless skinless chicken breasts or shredded rotisserie chicken (3 cups)
  • 1 Tbsp olive oil
  • 1.25 cups chopped green onions including minced 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
  • 0.5 tsp ground cumin
  • Salt to taste
  • 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

  • Large Pot
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Serving bowls

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the pot from heat. Stir in the chopped cilantro, fresh lime juice, and diced avocados. Taste and adjust the seasoning as needed.
  7. 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.