Chicken Avocado Soup
A creamy and hearty Chicken Avocado Soup that blends savory chicken, fresh avocados, and vibrant spices for a delightful meal.
Ingredients
For the soup base
- 2 tablespoons olive oil For cooking
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced (optional) For sweetness
- 1 medium jalapeño, finely chopped (optional) For heat
- 4 cups low-sodium chicken broth Homemade broth can be used for extra flavor
- 2 cups cooked chicken, shredded About 2 medium breasts
- 1 can (14.5 oz) diced tomatoes, drained Roasting tomatoes before adding enhances flavor
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For garnishing
- 2 ripe avocados, peeled, pitted, and diced Provides creaminess
- 1 tablespoon fresh lime juice To brighten flavors
- Fresh cilantro, chopped For garnish
- Tortilla chips or strips (optional) For added crunch
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and bell pepper (if using), cooking them for 5-7 minutes until softened and fragrant.
- Stir in the minced garlic and cook for another 1-2 minutes.
- If adding jalapeño, incorporate it now and cook for an additional minute.
Cooking
- Pour in the chicken broth and add the shredded chicken, diced tomatoes, ground cumin, chili powder, smoked paprika, and season with salt and pepper.
- Bring the mixture to a gentle simmer and cook for about 10 minutes.
- Reduce heat to low and gently stir in the diced avocados and lime juice, simmering for another 5-7 minutes.
Serving
- Ladle the soup into bowls and garnish with fresh cilantro.
- Optionally, serve with tortilla chips and lime wedges for extra flavor.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup freezes well; portion into freezer-friendly bags. Adjust spices to your preference.