This Chicken Avocado Soup is a creamy, satisfying bowl packed with tender chicken, fresh avocado, and zesty lime.
High in protein and fiber, with heart-healthy fats from avocado and low in saturated fat, it’s a nourishing choice for everyday meals.
Quick to prepare and naturally flavorful, it’s perfect for weeknight dinners or easy meal prep.
Chicken Avocado Soup
Equipment
- 1 large pot (for cooking soup)
- 1 cutting board (for vegetables and chicken)
- 1 Chef’s Knife (for chopping)
- Measuring cups and spoons (for accurate ingredients)
- Wooden spoon or spatula (for stirring)
- Can opener (if using canned tomatoes or broth)
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or 3 cups shredded rotisserie chicken
- 1 Tbsp olive oil
- 1 ¼ cups green onions chopped (include whites, mince whites)
- 2 jalapeños seeded and minced (optional for spice)
- 3 cloves garlic minced
- 4 14.5 oz cans low-sodium chicken broth
- 2 Roma tomatoes seeded and diced
- ½ tsp ground cumin
- Salt and freshly ground black pepper to taste
- ⅓ cup fresh cilantro chopped
- 3 Tbsp fresh lime juice
- 3 medium avocados peeled, cored, and diced
- Tortilla chips Monterey Jack cheese, and sour cream, for serving (optional)
Instructions
- Prepare Ingredients for Cooking: Start by gathering all your ingredients. Wash and chop the green onions, separating the whites from the greens. Mince the white parts finely—they add a mild, aromatic flavor to the soup base. Seed and finely chop the jalapeños (or leave the seeds for extra heat). Peel, pit, and dice the avocados, and set them aside in a bowl to prevent browning by lightly covering them with plastic wrap. Seed and dice the Roma tomatoes or open canned tomatoes if using those. Mince the garlic and chop the cilantro.
- Heat the Aromatics: Place a large pot over medium heat and add 1 tablespoon of olive oil. Once the oil shimmers, add the chopped green onion whites and jalapeños. Sauté gently for about 2 minutes until they are tender and fragrant. Add the minced garlic in the last 30 seconds of sautéing to avoid burning and to release its aroma. Stir continuously to ensure nothing sticks to the bottom of the pot.
- Add Broth and Spices: Pour in the 4 cans of low-sodium chicken broth. Stir in the diced tomatoes (fresh or canned), and sprinkle in 1/2 teaspoon of ground cumin. Season with salt and freshly ground black pepper according to your taste. Stir everything to combine, creating a flavorful base for the soup.
- Cook the Chicken: If using fresh chicken breasts, carefully add them to the pot. Increase the heat to bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and allow the chicken to cook until fully done, approximately 10–15 minutes. The cooking time may vary depending on the thickness of the chicken breasts, so check that the internal temperature reaches 165°F (74°C). Stir occasionally to prevent sticking.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Allow them to rest for about 5 minutes to lock in juices. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it into the soup to evenly distribute the protein throughout. If using rotisserie chicken, skip the cooking step and add it now.
- Add Fresh Herbs and Lime Juice: Stir in the chopped cilantro and 3 tablespoons of fresh lime juice. These ingredients add bright, fresh flavors that balance the richness of the chicken and avocado. Taste the soup and adjust salt, pepper, or lime juice as desired.
- Incorporate Avocados Carefully: Just before serving, gently fold in the diced avocados. This keeps them creamy and prevents them from turning mushy. If you plan to serve the soup later or store leftovers, consider adding the avocado to individual bowls instead of the entire pot to maintain their texture and vibrant color.
- Serve with Toppings: Ladle the soup into bowls and garnish with your choice of tortilla chips, shredded Monterey Jack cheese, and a dollop of sour cream for extra creaminess and flavor. The toppings add texture and make the soup feel indulgent while still being a healthy, protein-rich meal.
- Optional: Make-Ahead Tips: The soup can be prepared in advance by making the base and cooking the chicken ahead of time. Refrigerate the soup without avocado, and add the diced avocado just before serving. This ensures the soup remains fresh, creamy, and visually appealing.
- Enjoy and Store Leftovers: Serve warm and enjoy immediately for the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, and add fresh avocado to individual bowls when serving to maintain the creamy texture.
Notes
- Use fresh, ripe avocados for the creamiest texture. If your avocados are slightly underripe, you can mash them slightly to integrate into the soup, but avoid overcooking to prevent browning.
- Adjust the heat level by including or omitting jalapeño seeds. For a milder version, substitute with diced bell peppers.
- For faster preparation, shredded rotisserie chicken works wonderfully, saving time while adding rich flavor.
- To keep the soup less brothy, reduce the chicken broth to 3 cans. For a more soup-like consistency, stick with 4 cans.
- Lime juice is key for balancing richness; add gradually and taste as you go.
Chef’s Secrets: Insider Cooking Techniques
A few small adjustments elevate this soup from good to unforgettable.
First, lightly sautéing the green onion whites and jalapeños before adding the broth intensifies their natural flavors.
Never skip letting the cooked chicken rest before shredding; this locks in moisture and keeps the meat tender.
Adding avocado just before serving ensures it maintains its bright color and creamy consistency.
Finally, layering fresh lime juice at the end enhances the overall brightness of the soup and balances the richness of the chicken and avocado beautifully.
Serving Suggestions: Ideas For Enjoyment
This soup is versatile and pairs beautifully with various accompaniments.
Serve it in deep bowls with crunchy tortilla chips or sprinkle a little shredded Monterey Jack cheese and a dollop of sour cream for added indulgence.
Fresh cilantro leaves can be used as a garnish for a burst of color and flavor.
For a lighter option, serve with a crisp side salad or roasted vegetables.
This soup also makes a hearty meal when paired with warm, crusty bread for dipping.
Storage Tips: Keep Soup Fresh Longer
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Always keep the avocado separate if you plan to reheat the soup; adding it too early can cause browning and alter the texture.
When reheating, use low heat on the stovetop and stir gently to prevent the soup from separating.
Freezing is not recommended after adding avocado, but you can freeze the base (without avocado) for up to 2 months and add fresh avocado when serving.
Frequently Asked Questions
1. Can I make this soup in advance?
Yes! Prepare the base and cook the chicken ahead of time, then refrigerate without adding avocado. Add diced avocado just before serving for best texture and color.
2. Can I use frozen chicken instead of fresh?
Absolutely. Thawed chicken breasts or frozen shredded chicken can be used. Ensure frozen chicken is fully defrosted before adding to the pot to cook evenly.
3. How can I make this soup spicier or milder?
To increase heat, leave the jalapeño seeds in or add an extra jalapeño. For a milder version, remove the seeds or substitute with sweet bell peppers.
4. Can I substitute chicken with another protein?
Yes, cooked turkey, shrimp, or even firm white fish can be substituted. Adjust cooking time accordingly, as seafood cooks faster than chicken.
5. What’s the best way to keep avocado from browning?
Add avocado right before serving, either directly into the soup or in individual bowls. Squeezing a little lime juice over the avocado helps maintain its vibrant color and creamy texture.
