Chicken Avocado Lime Soup
A quick, low-carb chicken soup loaded with creamy avocado, fresh lime, and fragrant cilantro. Rich in protein and fiber, this keto-friendly soup is perfect for a light lunch, dinner, or meal prep option that’s both comforting and healthy.
Equipment
- 1 medium saucepan (4-quart)
- Knife
- Cutting board
- Measuring Spoons
- Measuring cups
- Ladle
- Soup bowls
Ingredients
- 4 cups chicken broth gluten-free
- 2 large tomatoes peeled, seeded, and diced (or 1 14-oz can, drained)
- 1 garlic clove minced
- 1 tbsp jalapeño seeded and finely chopped
- ½ tsp ground cumin
- 1 cup cooked chicken breast shredded
- 3 green onions finely chopped
- 1 medium avocado diced or thinly sliced
- ¼ cup fresh cilantro chopped
- 2 tbsp freshly squeezed lime juice plus thin slices for garnish
- Salt to taste
Instructions
- Prepare the Ingredients: Before you start cooking, gather all your ingredients. Peel, seed, and dice the tomatoes if using fresh ones. Mince the garlic finely to release its full aroma. Seed and chop the jalapeño carefully to avoid excess heat. Chop the green onions and cilantro, and dice or thinly slice the avocado. Measure out the lime juice and have your cooked, shredded chicken ready. Having everything prepped will make the cooking process smooth and stress-free.
- Heat the Chicken Broth: Pour 4 cups of gluten-free chicken broth into a medium saucepan and place it over medium heat. Allow the broth to warm until it just begins to simmer. Simmering gently, rather than boiling, helps preserve the delicate flavors and nutrients while preventing the soup from tasting overly salty or concentrated.
- Cook the Aromatics: Add the diced tomatoes, minced garlic, and finely chopped jalapeño to the simmering broth. Sprinkle in ½ teaspoon of ground cumin. Stir everything together to combine evenly. Let this mixture cook on a gentle simmer for about 15 minutes. During this time, the tomatoes will soften and release their juices, the garlic will mellow and infuse the broth, and the jalapeño will give a subtle warmth without overpowering the dish.
- Season the Soup: After the aromatics have simmered, taste the broth and add salt as needed. Remember, seasoning gradually ensures you don’t over-salt the soup. Adjust according to your preference, keeping in mind that the chicken and avocado will also contribute to the overall flavor.
- Add the Chicken and Green Onions: Reduce the heat to low and gently stir in the shredded cooked chicken breast. Then add the finely chopped green onions. Allow the mixture to warm for 1–2 minutes, stirring occasionally so the chicken heats evenly. This step ensures the protein is tender, and the green onions release a mild, sweet flavor that complements the soup.
- Add Fresh Herbs and Lime Juice: Right before serving, stir in the chopped cilantro and 2 tablespoons of freshly squeezed lime juice. These fresh ingredients add brightness and a hint of zesty acidity that lifts the overall flavor, balancing the richness of the avocado and chicken.
- Prepare the Avocado in Bowls: While the soup finishes cooking, divide the diced or sliced avocado among four soup bowls. The avocado adds creamy texture and healthy fats, making each bite satisfying and smooth.
- Serve the Soup: Carefully ladle the hot soup over the avocado in each bowl. Ensure that each serving contains a balanced mix of chicken, broth, tomatoes, and aromatics. Garnish with a thin slice of lime on the side of each bowl for an optional burst of citrus that diners can squeeze according to taste.
- Enjoy Immediately: This soup is best enjoyed fresh while warm, allowing the creamy avocado to blend slightly with the savory broth. Each spoonful provides a comforting, protein-packed, low-carb meal that’s light yet filling. Pair with a crisp side salad for a complete, healthy lunch or dinner.
Notes
- Net Carbs & Nutritional Info: Each serving contains approximately 4g net carbs, making it an excellent option for low-carb and keto diets. The soup is rich in protein (16g per serving) and healthy fats from avocado.
- Ingredient Substitutions: You can use rotisserie chicken or leftover cooked chicken for convenience. Cherry tomatoes or canned fire-roasted tomatoes can replace fresh tomatoes for a slightly smoky flavor.
- Spice Adjustments: Adjust the jalapeño to taste—remove seeds for mild heat or keep a few for a spicier kick.
- Avocado Tips: Choose ripe but firm avocados to prevent them from turning mushy when served in the hot soup. Slice or dice just before serving for the best texture.
- Lime Enhancement: Adding extra lime juice or zest just before serving brightens flavors and balances the richness of the soup.
