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.
- Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.
Notes
adapted from skinnytaste
©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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© 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…
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edible fun: The Beach
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This was amazing! I was in a rush to make dinner for my family after coming home from the pool. I just happened to have everything that we needed to make this and it came together in less than 30 minutes – which is very unusual when I’m cooking! I “veganized” it by using soy curls instead of chicken and a homemade veggie stock. I also added some turmeric. It was a wonderfully light dinner. My husband said that it would be good with rice as well, but I’ll keep it just as it is for me.
Yay!! Great idea :)
Sorry, also how do you think it would be without the cumin, too?
Hmmmm not sure Lucy, the cumin & tomatoes are integral parts of the soup flavors – you could always try & see what happens! :) xo
How do you think this would be without the tomatoes? Looks so good but we need AIP compliant
Made this but put my own spin on it and it was Awesome, thank you so much Melissa!!
Awesome Anita – thanks!! xx
This recipe is amazing. I combined all but the avocado and added that fresh every day at lunch. This is a great meal to bring to work. Just pack a to go soup cup full and an avocado. Yum. Doesn’t feel like eating healthy.
awesome Paula – sounds like a perfect lunch!! xx
Is this ok to make a double batch and eat over a coupler of days or not so much because of the avocado?
I think if you freeze (or chill) just the base you are fine Katrina – and then just add the avocado for each bowl. The avocado probably wouldn’t do too well chilled & then reheated. Thanks! xx
Am I correct in understanding the avocado is added just before serving? The recipe lists it and the photo shows it but I’ve read it three times and can’t find when to add it.
Yep Karen – step #8 in the instruction steps! Thanks! xx
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
I made this and my husband and I LOVE it! Definitely copying this onto a recipe card for the files :)
Food flies through our house so I was thinking of a way to bulk it up and make it last a little longer. I added cooked quinoa to the soup before serving and it turned out great. Just a tip for anyone looking to do the same!
Awesome suggestion – thank you Veronica!! x
I’ve just made and devoured a bowl of this and it was amazing! So nourishing and comforting, and the not-quite-ripe avocado became melty and wonderful in the broth. I did have to get Google to translate “cilantro” into British English though!
Hi Toni!! Thank you!! Yes Coriander – I didn’t want to confuse anyone because in the US, Coriander is mostly referred to as a dried herb. xx
How many calories per serving?
I am not sure Stephanie – it’s not something I keep track of in my recipes, but I’m sure you could Google the ingredients & figure it out :)
Do you have the nutrition guidelines for this recipe? How many calories per serving?
I am not sure Stephanie – it’s not something I keep track of in my recipes, but I’m sure you could Google the ingredients & figure it out :)
I loved your recipe! I added some Cayenne pepper to it to add some spice, so good! I also added some sour cream as a topper! YUM!
mmmm sounds yummy!! Thanks Charles! xx
Looks yummy but tomato’s aren’t on your ingredient list but in your instructions!
Hi Sarah – it is in the ingredient list, it’s listed right under the garlic.
I made this today. It was excellent! Light, fresh and most importantly easy! Thank you.
Thank you Kerrin! Glad you liked it :) xx
This soup turned out wonderful. So delicious. I will be making and sharing!
Yay! Thank you Lori :) xx
This was wonderful!!! I absolutely loved this soup. I just made it and it was so easy for how delicious it is! Im really into flavor, so I added some cayenne, paprika, and garlic powder just to give it a little kick. Wonderful recipe and I will definitely be making it again! I might add rice next time.
ooooh rice sounds yummy too Camille :) I’m sure hubs would be your best friend with the extra kick added – he’s the spicy eater of the family!! xx
This is simmering right now! I added shredded carrots to up the veggie count for my family (we’re on a food challenge to have several different veggies a day, and that seemed like an eat add to help us today). My daughter (2 years old) loves avocados so much, so I’m hoping she’ll love this too.
Yum!! Sounds delish – I’m sure she loved it – my little miss just announced today that avocados are her favorite vegetable :) xx
This soup was absolutely delicious. I made this in the crockpot today and we couldn’t eat it fast enough. I will make this over and over.
Thank you Jeannie – love that you did it in a crockpot – what a great idea!! xx
Hi!
I pinned this quite awhile back and am so excited to finally get around to making it! (As in, we just got snowed in, and I have all the ingredients).
I have some questions though-
•If I make enough for leftovers, would you store it all separately, and add the broth to the layers after reheating; or just throw it all together, store in the fridge, and heat up each bowl all at once?
•Also, I just realized I have everything but the cumin. I think it still sounds like it’d be yummy…thoughts on this? (I don’t like anything spicey myself, but I thought I might sprinkle some red pepper flakes in for my husband).
Thanks in advance! :)
Hi Krystal! For the extra & storing I would do what you said first – store it all separately & then combine them after it’s heated. And for the cumin – hmmmm – Cumin is a tough spice to substitute for…I would just leave it out for now & try it next time with it & have your hubs add some Tabasco to his bowl – I think the red pepper flakes might effect the overall taste. Hope that helps :) xx
Thanks so much for the quick reply (and great recipe)!
I did make it sans cumin, and apart from being a little salty (my fault for forgetting my broth was salty on it’s own), it was really yummy!
I originally pinned it because it looked like the chicken, cilantro, avocado soup I’ve always LOVED at Las Palapas, a Mexican restaurant in San Antonio. I’ve always wanted to replicate it since I moved away, and this worked! The only thing they seemed to do differently is include rice, so I threw some in, & voila! (And I just added a bit more water to tone down the salt, so now it will be perfect for tomorrow). So thanks for this yummy soup I’ll be making for years to come! :D
(Oh, PS- after making it, I wondered if there was any reason not to keep the chicken in the soup, as opposed to only adding it before serving. Just curious.)
:) hehe – You happen to catch me at a moment of alone time & checking emails (very rare indeed!). You know, I think you are the second person to refer to replicating the soup there – man, it must be good!! Rice sounds yummy too – that’s my favorite part of cooking – the experimentation – I rarely follow the recipe & am always making changes & adapting it to suit our family tastes – that’s what makes it so fun :) No reason in-particular, I just think it would hold up better & taste better that way :) xx
Luv your recipes!
Thanks Adriannne :)
Hey, I just wanted to let you know that someone is using your recipe and picture and it passing it off as hers. http://thelifeofvida.blogspot.com/2013/10/fall-soup-weather.html
Loved this soup, by the way!
awww thanks – it is super chilly & definitely soup weather over here – I need to make some more stat!! And BTW, thanks for the heads up Leah! Love that you were looking out for me!! I love my readers – every single one of ya :) xx M
How well would this freeze and reheat, d’you think?
From the comments so far Leah – I think so, I have never done it myself, but it seems that freezing avocados is pretty common amongst my readers :) Doesn’t hurt to try!! Good luck & let me know how it turns out!
Do you know what the shelf-life is on this soup? Anyone tried to save some for another day? I want to know if I can incorporate this into my weekly mealpreps.
Thanks!
Hi Alestang! I would say it would keep 3-4 days in the refrigerator, if it is refrigerated within two hours of cooking and stored in a covered airtight container. Hope that helps! :)
What a refreshing twist on good ol’ chicken soup. Love the addition of avocado, lime and cilantro. Just pinned!
Thanks Sonia! Enjoy :) xx
Made this. My husband pronounced it the best soup I’d ever made.
hehe – love it!!! Love it even more that I can visualize him (just like my hubs would lol)…standing on a chair in mighty glory, chest puffed out, and saying “I pronounce this good”! lol – tell him next to my Hubs – he is the best Hubs EVER!!! xx Thanks!!
This chicken avocado lime soup turned out perfect, there weren’t any leftovers! Thanks for the recipe Mamamiss!
awww thanks Linda – glad everyone loved it!! :) xx
It looks like there are tomatoes in the soup? Is there?
DOH! nevermind.
:)
OH. EM. GEE. SOOOOO GOOD! I looved this soup and it’s so easy to make!! Made it twice now! Thank You, Thank You for such a GREAT recipe!!!!!!YummaLISH!!!!!!!!!!!!
XO
Margaret
:):) you made me smile out loud Margaret!!! Thank you for trying it!! xx m
Tried this tonight! But I cooked my chicken and broth in a crockpot. It’s still hot here in the South. It was a delicious and healthy soup. It tasted so fresh and summer-y (is that a word?) irregardless, awesome recipe!
YUM!!! It can be a word Jen – no grammar judgement here – I make up words ALL THE TIME ;) Glad you liked it – thanks!! xx m
Tastes just like the Chicken Tortilla soup at Chuey’s restaurant in TX. My favorite. So easy, too.
Awesome!!! Thank you for telling me – I’ve never had it but since it was memorable to you I’m guessing it was good!!! :)
Hey! I’m in the process of making this. Has anybody ever frozen this? Wondering how avocados do in a froen bag? Ha I’ll google it for now but I’m making it and it smells uhhhhhmazing. If nothing more, I’ll just save the avocado and keep it out and add it after unfreezing! Thanks for the recipe! I also found this on Pinterest.
Hello Kat! Not sure – I haven’t tried myself?! Did you try to Google it? I would go with your plan B & add it after :) Glad you enjoyed it! xx
Avocados freeze really well! Just make sure they are dry and sealed tightly.
I saw frozen, peeled avocado halves in a Smart & Final store (San Francisco) today for the first time, so it CAN be done, apparently. Haven’t tried the soup yet.
This simple soup is packed with flavor. I grilled the chicken rather than frying and used one avocado rather than two in order to cut back on some of the fat and calories. Thanks so much for the recipe!
Awesome! Thanks for sharing Sherry :) xx
This looks amazing! I am so excited to try it even though it is about a million degrees outside right now!
Thanks Kimber – aaaaah million degrees – schmillion degrees – make it happen ;) Thanks for checking it out!! xx
Hi! This looks incredible! I’m confused about the free onions, though- are they part of the broth or the chicken/avocado/cilantro base?
Hi Brooke! 1 cup of the green onions are for the base & the other 1/2 cup is used in the end for the layering – hope that helps :)
Just made this for lunch and I loved it! Thanks for the recipe.
Thanks Becca!
How did you cook the shredded chicken before adding it to the soup? Baked? If so, for how long?
Hey Jackie! I always cook my chicken the same way for everything (haha I’m kinda boring that way). And I totally didn’t think to add it to the post, but I will now :) Although I did add it in a later post {http://www.mamamiss.com/2013/05/02/eats-chicken-pho/}. I did it the same way as the Chicken Pho soup…I just throw about a teaspoon of oil in the pan & put a lid on it & grill it until the internal temperature reaches 165° F, I then shred the chicken and cover with foil to keep warm until needed later. I am adding it to the recipe now – thanks!
I do my chicken in the crockpot. When boneless skinless breasts go on sale I’ll buy several packs and toss them into the crock with a can of chopped green chiles. Once it’s done I shred then package in 1c. increments (snack size zippered baggies work great for this) and toss in my freezer. Shredded chicken at my beck and call for whatever I need it for–quesadillas, enchiladas, soups, alfredo, chicken salad, etc. My mom does hers with dried minced onion and dried minced garlic.
I do the same for ground beef. Cook it up with onions, garlic, and oregano. After draining the grease it goes into the freezer in 1c. increments for quick meal prep of spaghetti, sloppy joes (2c. meat mix per can of joe mix; throw in a handful of chopped spinach for extra oomph), stroganoff, tacos, chili, hamburger helper, etc.
Even leftover ham gets chopped up and frozen in 1c. packages to be thrown into scrambled eggs, omelets, homemade mac&chs, etc.
I made this soup this evening and it was so very good! My daughter absolutely loved it so I am going to try to hack it so that she can easily make it in her dorm room this fall. Otherwise, I wouldn’t change a thing! And I almost ALWAYS change a thing or two .
:) THANK YOU Joanne! I’m the same way – I always end up changing things too!! Thank you for trying it & I am so glad you & your daughter love it! xx
Just finished my first bowl. So good I might just easy the whole pot. Thanks for the yummy recipe!
YAY!!! Thanks for trying it out Jessie :) Glad I could fill your tummy!!! xx
So I just figured out dinner for tonight… It’s a cool day and I’ve got a bowl full of perfectly ripe avocados – it was meant to be. :)
YAY!!! Hope it was yummy – thanks Jen :) xx
I made this for dinner last night and boy was it ever delicious!! I made it in the crockpot so I changed things up a little and it was a crowd pleaser!
Turn crock pot to low for 4-6 hours and put in
3 cans chicken broth
1 can diced tomatoes (not drained) (to make it a little spicy use 2 cans rotell)
2 chicken breasts
.5 tsp cumin
Remove breasts and shred using 2 forks. Put chicken back in crockpot. Keep heat on low.
About 20-30 mins before serving, chop 1 bunch green onions and mix into crockpot.
Right before serving, chop cilantro and avocado up for garnishes. Put soup, some cilantro and avocado in a bowl and sprinkle with cheese. You won’t be disappointed!
Thanks for the great recipe!!
mmmm yum – can’t wait to try it that way – thank you Kayte!!!!! :) xx
Mmmm… love me some avocado too. I saw this pinned by someone and thought for a moment the avocado might be cooked and couldn’t resist visiting. The way you add the broth at the very end sounds just right and the dish looks delicious!
awww thanks!!! Hope you got to try it out – so very yummy!!!! xx