Chicken Avocado Soup (With Variations)

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
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Updated on 11/26/21
Chicken Avocado Soup (With Variations)

The Spruce / Mateja Kobescak
Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 6 servings
Nutrition Facts (per serving)
314 Calories
20g Fat
14g Carbs
23g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 314
% Daily Value*
Total Fat 20g 25%
Saturated Fat 3g 15%
Cholesterol 56mg 19%
Sodium 1032mg 45%
Total Carbohydrate 14g 5%
Dietary Fiber 8g 28%
Total Sugars 4g
Protein 23g
Vitamin C 20mg 98%
Calcium 54mg 4%
Iron 2mg 10%
Potassium 867mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A lightly flavored chicken broth with chunks of avocado, tomato and onion, Chicken Avocado Soup is the perfect springtime or summer entree. In Mexico, chicken soups such as this one are eaten year-round in small portions as a first course or in large bowls as the main dish of a meal, with fresh lime juice squeezed into the broth right before eating. The shredded chicken adds a hearty texture to this otherwise very light soup that is easily made in one pot.

Ingredients

  • 1 tablespoon vegetable oil

  • 1 small onion, chopped

  • 3 cloves garlic, peeled and chopped

  • 6 cups chicken broth

  • 1 tablespoon dried oregano

  • 3 boneless, skinless chicken breasts

  • Kosher salt, to taste

  • 1/4 cup cilantro leaves

  • 3 medium tomatoes

  • 2 medium avocados

  • Lime halves, optional

Steps to Make It

  1. Gather the ingredients.

    Chicken Avocado Soup (With Variations) ingredients

    The Spruce / Mateja Kobescak

  2. Heat oil in a large saucepan and sauté onions and garlic for 1 minute.

    onions in a saucepan

    The Spruce / Mateja Kobescak

  3. Carefully add broth, oregano, and chicken.

    broth, oregano, and chicken with onions in a pot

    The Spruce / Mateja Kobescak

  4. Bring to a boil, then turn down to a simmer for 1 hour.

    soup cooking in a pot

    The Spruce / Mateja Kobescak

  5. Remove chicken from pot and use 2 forks to shred it.

    shredded chicken on a plate

    The Spruce / Mateja Kobescak

  6. Return shredded chicken back to pot. Add salt, to taste.

    shredded chicken in a pot with soup

    The Spruce / Mateja Kobescak

  7. Chop cilantro, tomato, and avocado and add to soup. Let sit for 10 minutes before serving.

    Chicken Avocado Soup (With Variations), cilantro and avocado added to the soup in the pot

    The Spruce / Mateja Kobescak

Recipe Variations

  • Don’t hesitate to include other chopped vegetables in your soup, adding them near the end of cooking time. Try fresh or frozen peas, corn kernels, or chopped carrots, celery (leaves and stems), potatoes, leeks, or any variety of summer or winter squash.
  • Add a spoonful of cooked rice or pasta to each bowl of soup. (This is a one good use for those leftover items.)
  • Boil 2 or 3 eggs. Peel and chop them, then add a little egg to each bowl when serving.
  • Garnish your soup with chopped chives or green onion—or sprinkle a small amount of diced fresh jalapeno or serrano pepper over each portion, if you prefer a spicy soup.

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