Chicken Avocado Soup

By Chelsie Kenyon

Updated 05/31/18

Mexican Chicken Avocado Soup
Mexican Chicken Avocado Soup. photo (c) Haoliang / Getty Images
Ratings (5)
  • Total: 90 mins
  • Prep: 15 mins
  • Cook: 75 mins
  • Yield: 6 bowls (6 servings)
Nutritional Guidelines (per serving)
742 Calories
43g Fat
15g Carbs
71g Protein
(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 of garlic, peeled, chopped
  • 6 cups good quality chicken broth (homemade or from a jar/box)
  • 1 tablespoon dried oregano
  • 3 boneless, skinless chicken breasts
  • salt to taste
  • 1/4 cup (packed) cilantro leaves
  • 3 medium tomatoes
  • 2 medium avocados
  • lime halves (optional)

Steps to Make It

  1. Heat the oil in a large saucepan and sautee the onions and garlic for 1 minute. Carefully add the broth, oregano and the chicken. Bring to a boil, then turn down to a simmer for 1 hour.

  2. Remove the chicken from the pot and use 2 forks to shred it. Return the shredded chicken back to the pot. Add the salt.

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

  4. Serve your delicious Chicken Avocado Soup in bowls. Offer lime halves, if you like, so that each diner can squeeze juice to taste into their portions.

Variations on Chicken Avocado Soup

  • 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.

Edited by Robin Grose