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5 from 4 votes

Easy Chicken Avocado Soup Recipe

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American, Mexican
Keyword: avocado soup recipe, mexican soup with avocado
Servings: 6 servings
Calories: 333kcal

Ingredients

  • 2 tsp 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
  • 1/2 tsp ground cumin
  • salt + pepper to taste
  • 8 cups low-sodium chicken broth
  • 2 chicken breasts cooked and shredded
  • 3 zucchini halved lengthwise and chopped
  • 1/2 cup green onion chopped
  • 1/2 cup packed fresh cilantro chopped
  • 1/4 cup fresh lime juice
  • 3 avocados peeled, cored and diced
  • Additional chopped green onion, cilantro, cherry tomatoes, shredded cheese, sour cream to garnish

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!

Nutrition

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
Course Soup
Cuisine American, Mexican
Keyword avocado soup recipe, mexican soup with avocado
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