How To Make Chicken Avocado Soup
Tender chicken pieces, soft avocados, and juicy tomatoes simmered in a savory broth, makes this chicken avocado soup the perfect warm bowl on a cold night!
Serves:
Ingredients
- 1½lbschicken breasts,boneless skinless, or 3 cups shredded rotisserie chicken
- 1tbspolive oil
- 1¼cupsgreen onions,chopped, including minced whites
- 2jalapeños,seeded, minced
- 3garlic cloves,minced
- 58ozchicken broth,(4 cans), low-sodium
- 2Roma tomatoes,seeded, diced
- ½tspground cumin
- salt and freshly ground black pepper
- ⅓cupcilantro,chopped
- 3tbsplime juice,fresh
- 3medium avocados,peeled, cored, and diced
For Serving (Optional):
- tortilla chips
- monterey jack cheese
- sour cream
Instructions
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In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the green onions and jalapenos, then sauté for about 2 minutes until tender, adding garlic during the last 30 seconds of sautéing.
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Add the chicken broth, tomatoes, cumin, season with salt and pepper to taste, then add chicken breasts.
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Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium, cover with a lid, and allow to cook, stirring occasionally, for 10 to 15 minutes, until the chicken has cooked through.
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Reduce the burner to warm heat, remove the chicken from the pan, and let rest on a cutting board for 5 minutes.
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Shred the chicken and return to soup. Stir in the cilantro and lime juice, and rotisserie chicken.
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Add the avocados to the soup, then serve with tortilla chips, cheese, and sour cream. Enjoy!
Nutrition
- Calories: 495.27kcal
- Fat: 30.97g
- Saturated Fat: 6.39g
- Trans Fat: 0.12g
- Monounsaturated Fat: 17.47g
- Polyunsaturated Fat: 4.93g
- Carbohydrates: 23.19g
- Fiber: 8.17g
- Sugar: 6.38g
- Protein: 33.51g
- Cholesterol: 80.80mg
- Sodium: 1274.98mg
- Calcium: 64.18mg
- Potassium: 1187.47mg
- Iron: 2.69mg
- Vitamin A: 62.31µg
- Vitamin C: 25.91mg
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