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!
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.
Add the chicken broth, tomatoes, cumin, season with salt and pepper to taste, then add chicken breasts.
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.
Reduce the burner to warm heat, remove the chicken from the pan, and let rest on a cutting board for 5 minutes.
Shred the chicken and return to soup. Stir in the cilantro and lime juice, and rotisserie chicken.
Add the avocados to the soup, then serve with tortilla chips, cheese, and sour cream. Enjoy!
- 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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