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Homemade Chicken and Avocado Soup photo

Chicken and Avocado Soup

A bright, quick chicken soup finished with creamy avocado, cilantro, scallions, and lime.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Cutting Board
  • Chef’s knife
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Ladle
  • bowls for serving

Ingredients
  

  • 2 tsp olive oil
  • 1-1/2 cups scallions chopped fine, divided (use 1 cup in pot and the remainder for serving)
  • 2 cloves garlic minced
  • 1 medium tomato diced
  • 5 cups reduced-sodium chicken broth
  • 2 cups shredded chicken breast about 12 oz
  • 8 ounces Hass avocados from 2 small ripe avocados, diced
  • 1/3 cup cilantro chopped
  • 4 wedges lime
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1/8 tsp cumin
  • pinch chipotle chile powder optional

Instructions
 

  • Heat a large pot over medium heat.
  • Add the olive oil, 1 cup of the chopped scallions, and the minced garlic; sauté for 2–3 minutes until softened.
  • Add the diced tomato and cook 1 more minute, until the tomato softens.
  • Pour in the chicken broth, then stir in the cumin and chipotle chile powder (if using). Bring to a boil.
  • Reduce heat to low, cover, and simmer for about 15 minutes.
  • Divide the shredded chicken, diced avocado, remaining scallions, and chopped cilantro among four bowls (about 1/2 cup chicken and 1/2 avocado per bowl).
  • Ladle about 1 cup of the hot broth over the contents of each bowl, season with salt and pepper to taste, and serve with a lime wedge.

Notes

  • Use reduced-sodium broth to control salt level.
  • Add chipotle sparingly for mild heat.
  • Reserve some scallion for garnish to keep texture fresh.