• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Soup + Stew » Easy Chicken Avocado Soup Recipe

Easy Chicken Avocado Soup Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 2, 2018
5 from 5 votes


Last Updated November 18, 2018 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

418 shares
jump to recipe

Avocado Soup– beat the wintertime blues with a bowl of this Easy Chicken Avocado Soup. Made with a comforting cilantro-lime chicken broth, juicy shredded chicken, zucchini, and cherry tomatoes, this avocado soup recipe is a fun and healthy alternative to classic chicken noodle soup.

Four white soup bowls filled with Easy Chicken Avocado Soup Recipe

 

Sometimes, I just want a big bowl of brothy, delicious, uncomplicated soup. This is true year-round but come fall and wintertime, well, soup and I are pretty much bffs. A fan of all soup varieties, I am especially drawn to the broth-filled versions. Lighter than cream based soup, brothy soups allow more room for bread, toppings, and seconds.

This avocado soup allows for all those things, but also comes packed with fresh Mexican flavor and just the right amount of heat. Plus, it’s dairy-free and gluten-free.

I like to think of it as a less complicated tortilla soup with WAY MORE avocado and ZERO CARBS. 

Actually, there are some carbs, but not the processed kind.

I have made this avocado soup several times and a handful of different ways and each time it gets better and better.

Ingredients needed to make this Easy Chicken Avocado Soup Recipe

  • chicken
  • olive oil
  • yellow onion
  • shallots
  • celery
  • jalapeño
  • garlic
  • tomatoes
  • ground cumin
  • chicken broth
  • zucchini
  • green onion
  • cilantro
  • fresh lime juice
  • avocado

The most important ingredients in this avocado soup include the zucchini, avocado, cilantro, onion, and fresh lime juice. The tomatoes and chicken are also pretty vital to the make-up of this delicious soup, but more on that next.

Close-up image of healthy mexican soup filled with chicken, tomatoes, and avocado.

To make this soup, as written, you will need chicken. I added two large chicken breasts and it was just the right ratio of chicken to zucchini to avocado. I boiled my chicken breasts directly in with the soup broth and shredded the meat after it was cooked, but feel free to use leftover rotisserie chicken or boil in a separate pot.

If you prefer to keep this recipe vegetarian,

  • Replace the chicken broth with vegetable broth.
  • Don’t add chicken.

I always start my soups by first sautéeing the onions until soft and translucent, followed by adding the fresh garlic, spices and seasoning, and tomatoes. Allow the onions and tomatoes to cook with the spices for a minute or two before adding the chicken broth and boiling. Boil and add the chicken breasts to the broth and cook for 30 minutes. This is the best time to prepare any remaining ingredients or garnishes that you plan to serve with the soup.

Once the chicken is cooked, remove from the pot to shred and return again. Finally, add the zucchini, lime juice, green onion, and cilantro.

When is the best time to add the avocado?

This all depends on personal preference. For me personally, I add the avocado to this chicken and avocado soup just before serving. That’s not to say that avocado can’t or shouldn’t be boiled (it can), it’s more of a hot/cold thing for me. With that said, should you add the avocado directly to the pot and find yourself with leftovers, simply store the remaining soup in a sealed container and reheat as desired.

Can this avocado soup be frozen?

Absolutely! However, I recommend not freezing the avocado with the soup. Technically you can freeze avocado, but frozen avocado works best for things like sauce or dips. In other words, the consistency of the cubed avocado will likely change. Unfortunately, I can’t guarantee if this change will be agreeable FOR YOU.

Table with four bowls each filled with avocado cilantro lime soup

For more soup recipes check out,

  • Vegetarian Butternut Squash Black Bean Soup
  • Miso Coconut Butternut Squash Soup
  • Easy Vegetarian Minestrone Soup
  • Cambodian Pork and Cucumber Soup

For more avocado recipes check out,

  • Mango Avocado Salad with Creamy Yogurt Dressing
  • Avocado Citrus Chickpea Salad
  • Asparagus and Avocado Potato Salad with Poached Egg and Salmon

DON’T FORGET TO PIN THIS CHICKEN AVOCADO SOUP RECIPE AND SAVE IT FOR A RAINY DAY.

Soup bowls garnished with avocado, fresh cherry tomatoes, lime wedges, and green onion.

LOOKING FOR SOMETHING SPECIFIC? CLICK HERE TO SEARCH BY INGREDIENT

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon.
A bowl Chicken Avocado Soup

Easy Chicken Avocado Soup Recipe

5 from 5 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Beat the wintertime blues with a bowl of this Easy Chicken Avocado Soup. Made with a comforting cilantro-lime chicken broth, juicy shredded chicken, zucchini, and cherry tomatoes, this soup is a fun and healthy alternative to classic chicken noodle soup.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American, Mexican
Servings 6 servings
Calories 333 kcal

Ingredients
 
 

  • 2 teaspoon olive oil
  • 1 large yellow onion - chopped
  • 2 shallots - chopped
  • 4 stalks celery - chopped
  • 2 jalapenos - seeded and diced
  • 6 cloves garlic - minced
  • 20 ounces grape or cherry tomatoes - halved
  • ½ teaspoon ground cumin
  • salt + pepper - to taste
  • 8 cups low-sodium chicken broth
  • 2 chicken breasts - cooked and shredded
  • 3 zucchini - halved lengthwise and chopped
  • ½ cup green onion - chopped
  • ½ cup packed fresh cilantro - chopped
  • ¼ cup fresh lime juice
  • 3 avocados - peeled, cored and diced
  • Additional chopped green onion, cilantro, cherry tomatoes, shredded cheese, sour cream - to garnish
Prevent your screen from going dark

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onions and shallots and mix well to combine. Sauté for approximately 2-3 minutes, or until tender. Add the celery and jalapeño to the pot and stir to combine. Cook an additional 2-3 minutes, stirring often. 
  • Reduce heat to medium and add the garlic, ground cumin, salt, pepper, and cherry tomatoes. Stir well to combine.  Cook for 1-2 minutes, stirring often.
  • Increase heat to high. Add the low-sodium chicken broth to the pot and bring to a boil. Add the chicken breasts to the soup and covering completely with the broth. Cover the pot and reduce heat to low. Allow soup to simmer for 30 minutes.
  • After 30 minutes, remove the lid and carefully remove just chicken breasts from the pot onto a clean plate or cutting board. Once cool enough to handle, shred or chop the chicken breasts using two forks. Return the chicken back to the pot.
  • At the same time add the zucchini, green onion, cilantro, and lime juice to the pot and stir to combine. Cover and simmer for approximately 5-7 minutes, or until zucchini just starts to soften. 
  • Remove from heat and season with additional salt, pepper, or lime juice, to taste. 
  • Serve each bowl with chopped avocado and sour cream, cheese, and additional cilantro or green onion, if desired. Enjoy!

Nutritional Information

Calories: 333kcal | Carbohydrates: 26g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 189mg | Potassium: 1558mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1160IU | Vitamin C: 64.4mg | Calcium: 84mg | Iron: 2.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword avocado soup recipe, mexican soup with avocado
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

418 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • A bowl of Vietnamese Pho with a spoonful of bone broth Pho Recipe (How to Make Vietnamese Noodle Soup)
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure