Name: Chicken Avocado Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken); 1 Tbsp olive oil; 1.25 cups chopped green onions (whites and greens); 2 jalapeños, seeded and minced; 3 cloves garlic, minced; Four 14.5 oz cans low-sodium chicken broth; 2 Roma tomatoes, seeded and diced; 1/2 tsp ground cumin; Salt and black pepper to taste; 1/3 cup chopped cilantro; 3 Tbsp fresh lime juice; 3 medium avocados, peeled, cored, and diced

Chicken Avocado Soup

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This soup is my go-to for a quick, comforting meal that’s packed with fresh flavor. It’s a vibrant, Mexican-inspired dish that tastes like it simmered all day but comes together in a flash.

Author: Jose
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 1x
Category: Soup
Cuisine: Mexican

Ingredients

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1.5 lbs boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
1 Tbsp olive oil
1.25 cups chopped green onions (whites and greens)
2 jalapeños, seeded and minced
3 cloves garlic, minced
Four 14.5 oz cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and black pepper to taste
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored, and diced

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add green onions and jalapeños and cook for about 2 minutes, until soft. Add garlic and stir for 30 seconds until fragrant.
Simmer Broth: Pour in the chicken broth, diced tomatoes, cumin, and season with salt and pepper. Add raw chicken breasts to the pot.
Cook Chicken: Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes, until chicken is cooked through.
Shred Chicken: Remove chicken from the pot and let it rest for 5 minutes. Shred with two forks, then return to the pot.
Finish the Soup: Stir in cilantro and lime juice.
Serve: Ladle soup into bowls. Top with diced avocado and your favorite garnishes.

Notes

Serving Suggestions: Top with tortilla chips for a nice crunch, shredded Monterey Jack cheese for a savory finish, and a dollop of sour cream.
Tips & Tricks: Using a rotisserie chicken is an awesome shortcut. It saves time and adds great flavor. Remember to add the avocado last to keep it from getting mushy.
Storage & Reheating: Store leftover soup (without avocado) in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. The soup base freezes beautifully for up to 3 months.

Find it online: https://new.projuktigeek.com/chicken-avocado-soup/