So, I LOVE me some avocado, almost as much as cotton candy…well almost ;) And you love avocados too – I know you do!! You can eat them, spread them on your face, or throw them in this soup for starters! Gotta love a veggie that has dual properties friends!! I’ve also seen where you can swap out butter for avocado in most baked goods too. I haven’t tried it myself – but sounds yummy – kinda – in a weird way ;)
This chicken avocado soup recipe is so very yummy. It’s also light, low in calories, and the huge chunks of avocado just melt in your mouth as you eat it – oh Y.U.M. Love love love – it’s one of our favorites to make & eat!
The shredded chicken perfectly compliments the smoothness of the avocado in this wonderfully filling soup.
Ingredients
Instructions
- Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside.
- In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
- Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
- Add diced tomato; Sauté 1 minute, until soft.
- Add chicken broth, cumin, and salt to pot.
- Stir well and bring to a boil.
- Cover pot and simmer on low for 15 to 20 minutes.
Notes
adapted from skinnytaste
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© Mama Miss. All images & content are copyright protected.
Feel free to share one picture and linking directly to this post for download.
Please do not copy directions, ingredients, or pdf files for your own website or Facebook page.
Copying my post partially, or fully, is strictly prohibited.
All work by Mama Miss is licensed under Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Looking for more avocado? Make sure you check out these…
Pumpkin Tortilla Soup
edible fun: The Beach
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Very interesting! I will sure make it soon as we eat gluten free and we want to loose weight before vacations. Thank you!
Thanks for checking it out Miss Diane :) xx
I’ve made something similar as this for years. We do it like a buffet soup and add thinly sliced Fresno peppers (a bit milder than jalapeño peppers) cooked rice, more diced tomatoes, and asiago cheese. I have the broth boiling and everyone layers as much of the ingredients as they want, then ladle the steaming broth over their creation. Thin tortia strips as a garnish. Work really well with white fish or crab if money is not an issue. Yummy!!!
Awesome Pam – thanks for the alternative add-ins!! xx
I just made this for dinner tonight and it was absolutely delicious!! Definitely going to make again :). I had about 3 bowls because it was so yummy! Thanks so much for sharing.
YAY – love it!! Thanks Kelly :) xx
I put this into the myfitnesspal app. If it makes 4 servings, it’s about 245 calories per serving. Can’t wait to make this, it looks delicious and full of flavor. Thanks!
Thanks for the info Jae – I’m sure it will be helpful to several! xx