Here’s a comforting and healthy Chicken Avocado Soup recipe. It’s creamy without being heavy and packed with flavor.
Ingredients (serves 4)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 tsp ground cumin
- ½ tsp chili powder (optional, for mild heat)
- 6 cups chicken broth (low sodium preferred)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 2 medium avocados, diced
- Juice of 1 lime
- ½ cup fresh cilantro, chopped
- Salt and pepper, to taste
- Optional toppings: sliced radishes, tortilla strips, extra avocado slices, sour cream
Instructions
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
- Season: Stir in cumin and chili powder, cook 1 minute until fragrant.
- Add broth and chicken: Pour in chicken broth and bring to a boil. Reduce heat to simmer and add shredded chicken. Simmer for 10–15 minutes for flavors to combine.
- Prepare avocado: Dice avocados and squeeze lime juice over them to prevent browning.
- Combine and serve: Remove soup from heat, gently stir in avocado and cilantro. Taste and adjust seasoning with salt and pepper.
- Optional toppings: Serve with extra cilantro, avocado slices, radishes, or tortilla strips for crunch.
Tips:
- For a creamier texture, blend part of the soup before adding avocado.
- You can swap lime juice with lemon juice if desired.
- Leftovers store well in the fridge for 2–3 days, but add avocado fresh before serving to avoid browning.
If you like, I can also create a one-pot slow-cooker version so it’s even easier for a busy day. Do you want me to do that?
