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This tangy, light, and amazingly flavorful Chicken Avocado Soup comes together quickly in just 30 minutes! The chicken is seasoned to perfection and sautéed to seal in those spices. The addition of a lime and tomato infused broth with chunks of creamy avocado provide even more layers of flavor. A classic easy soup you will want on rotation!
Happy Soup Season! If you’ve been around here for a little while, you know how much I love a hearty bowl of soup. A few favorites? Glad you asked! Mexican Street Corn Soup with Chicken, Zuppa Toscana, Sausage and Vegetable Gnocchi Soup, and Creamy Wild Rice and Mushroom Chicken Soup. Clearly, I love soup!
Something about a tangy soup filled with spices, yet completely light and loaded with nutrients makes my soup loving soul happy. I recently hit a moment after an indulging vacation of wanting a light and filling soup. This Chicken Avocado Soup hit all the marks! As a nutritionist, I love that this soup can pack in the vegetables, have plenty of protein, and even include an element of healthy fat and fiber (thank you avocado!)
Ingredients for this Easy Soup!
All you need for this soup is one pot, and 30 minutes! Yes, it’s that easy. But first gather up these ingredients:
- Chicken breast: you can also use chicken thighs here
- Spices: a blend of garlic powder, paprika, cumin, and sea salt
- Avocado oil or olive oil: for cooking
- Can of diced fire roasted tomatoes
- Bell pepper: any color will work, but I prefer green bell pepper in this soup for more of a stronger bell pepper flavor
- Limes: these are kind of a must. This soup packs in a tangy punch from the lime juice!
- Green onion
- Cilantro
- Chicken broth
- Avocado
How to make Chicken Avocado Soup
- Mix the seasonings together, then add to your raw chicken pieces. Heat a large stock pot to medium high heat. Once hot, add avocado oil or olive oil, then toss in the chicken.
- Cook the chicken until it’s nice and browned on all sides. Remove, but keep the pot hot. You may need to add a bit more oil. Now toss in the green onion, bell pepper, and some of the cilantro. Sauté with those browned spices already in the pot! Do this for a 3-4 minutes.
- Now add in the lime juice, diced tomatoes, and chicken broth. Add the chicken back to the pot. Bring to a rolling boil, then lower heat all the way to low. Let simmer for 8 -10 minutes.
- Soup is done! Plate with chunks of avocado and extra cilantro for garnish.
Additions and Adaptations
I made this soup to be very simple, but additional ingredients can also easily be added! A few welcomed additions would be black beans (drained and rinsed), corn, and rice. You can also add tortilla strips for a topping, or tortilla chips.
Using pre-cooked chicken also makes this recipe super simple. However, it will change the taste slightly. I love the way the chicken is blackened and sautéed with spices. You could also cook the onion and peppers in the seasoning mix to replicate the bold flavor.
Serving and Storing
As mentioned above, tortilla strips or chips make a great addition for serving! Other options include topping with pepper jack or cheddar cheese, sour cream, or my personal favorite whipped cottage cheese for a sour cream “effect”.
This soup will store well in the fridge for up to 5 days. One note, it’s best to add the avocado individually when you are about to serve in place of storing with cut up avocado. This soup will also freeze well without the avocado!
For a complete meal, I love pairing this soup with something fresh and vibrant. A crisp Mexican Slaw with Avocado Dressing adds the perfect balance, and the smoky flavors of Cilantro Lime Cauliflower Rice make it an irresistible combination.
30 Minute Chicken Avocado Soup
Ingredients
- 1.5 lbs Chicken breast, , (raw, cut into bite sized pieces)
- 2 tsp Smoked paprika
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1 tsp Sea salt
- 1-2 tbsp Avocado oil or olive oil
- 2/3 cup Diced green onion,, (both white and green parts)
- 1 Green bell pepper, , diced
- 1/2 cup Chopped fresh cilantro, , divided
- 1/2 cup Freshly squeezed lime juice , (about 3 limes)
- 1 14 oz can Diced fire roasted tomatoes
- 32 oz Chicken broth
- 1 medium Avocado
Instructions
- Heat a large stockpot to medium high heat. While it gets hot, mix together the spices (paprika, cumin, garlic powder, sea salt) and add to the cut up chicken pieces.
- Make sure the pot is HOT. Now add 1 tbsp oil, then add the spiced chicken. Cook on each side until the chicken is browned/blackened, don't flip over or stir the chicken for at least 3-4 minutes. It should take the chicken about 8 minutes or so. Remove the chicken from the pot, but keep the pot hot and don't clean.
- Add another tbsp of oil if needed. Now add the diced green onion, bell pepper, and 1/4 cup of the cilantro. Sauté for about 4-5 minutes, stirring and making sure to get some of the browned spices scraped up from the bottom of the pot.
- Once veggies are softened, add the lime juice, tomatoes, broth, and bring the chicken back to the pot. Increase the heat to a boil for about 2 minutes, then reduce to low. Let simmer for 8-10 minutes.
- Dice up the avocado. Serve hot with remaining cilantro and top with avocado.
I appreciate you sharing your recipes. And some variations that you suggest. As I have cooked professionally in the past, I now have to assume more of the cooking duties as you wife has had a stroke.