Chicken Avocado Soup (With Variations)

Written by
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.
Learn about The Spruce Eats' Editorial Process
Chelsie Kenyon
Updated 08/08/19
Chicken avocado soup

The Spruce
  • Total: 90 mins
  • Prep: 15 mins
  • Cook: 75 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
742 Calories
43g Fat
15g Carbs
71g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 742
% Daily Value*
Total Fat 43g 56%
Saturated Fat 11g 55%
Cholesterol 209mg 70%
Sodium 976mg 42%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 15%
Protein 71g
Calcium 124mg 10%
*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 (homemade or store-bought, good quality)
  • 1 tablespoon dried oregano
  • 3 chicken breasts (boneless, skinless)
  • Salt (to taste)
  • 1/4 cup cilantro leaves (packed)
  • 3 medium tomatoes
  • 2 medium avocados
  • Optional: lime halves 

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken avocado soup
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  2. Heat the oil in a large saucepan and sauté the onions and garlic for 1 minute.

    Heat the oil
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  3. Carefully add the broth, oregano, and the chicken.

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

    Bring to a boil
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  5. Remove the chicken from the pot and use two forks to shred it.

    Remove the chicken from the pot
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  6. Return the shredded chicken back to the pot. Add the salt.

    Return shredded chicken to pot
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  7. Chop the cilantro, tomato, and avocado and add to soup. Let sit for 10 minutes before serving.

    Chop cilantro and avocado
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  8. Serve your delicious chicken avocado soup with lime halves, if you like, so that each diner can squeeze juice to taste into their portions.

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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