Super tasty Chicken Avocado Soup! A soup that’s incredibly easy, deliciously fresh, and brimming with flavorful chicken and plenty of those addictive avocados.
Easy Chicken Soup with Fresh Avocado
It can be made with made uncooked chicken breasts, leftover chicken or rotisserie chicken. But the key here is great avocados – use just ripe avocados (not hard, and not mushy).
Another great thing about this soup are those finishing touches, like tortilla chips, cheese and sour cream. They perfectly polish it off.
This soup is likely to become a new favorite! It’s basically just an avocado amped up tortilla soup or something like if you turned guacamole into a soup.
Of course all of us can’t resist soups during the cold weather months but there’s just something so bright and summery about this soup. It must have something to do with the abundance of fresh flavors.
Really it’s perfect 365 days a year. A delicious new chicken recipe and the perfect way to use up avocados.
Chicken Avocado Soup Ingredients and Substitutes
- Chicken Breasts or Rotisserie Chicken: Most of the time I make this with rotisserie chicken. It is really flavorful and the fastest, easiest option. But given the circumstances you could even opt to use canned chicken in this recipe (adding it at the end).
- Jalapeño: If you aren’t a fan of heat you can omit. If you love heat leave the seeds and add more jalapeños.
- Green onions: If you don’t have green onions a small yellow onion or red onions will work great too.
- Garlic: Feel free to add extra!
- Chicken broth: Use low-sodium or unsalted so you have more control over the overall saltiness of the dish.
- Roma tomatoes: Another option here would be to use 1 can diced tomatoes, they’ll taste great as well.
- Cumin: If you want more spices in this soup feel free to add other Mexican spices like chili powder and coriander.
- Cilantro: Use fresh cilantro for best flavor. Dried doesn’t taste near as good. Another ingredient you can add extra. now I probably add more like 1/2 cup.
- Lime: Lemon can be used if needed. Stick with fresh.
- Avocados: If avocados aren’t yet ripe then be patient and wait to make this soup, it can make a world of difference. The best flavor in this soup comes from good avocados.
Optional Toppings To Try
- Cheese: Use a Mexican blend, Monterey jack, cheddar etc.
- Sour Cream: This adds a creamy rich flavor to the soup if you’d like to use it.
- Tortilla Chips: You can make your own by following this method here. Aren’t fresh tortilla chips just the best?
How to Make Chicken Avocado Soup
- In a large pot heat 1 Tbsp olive oil over medium heat.
- Add green onions and jalapeños and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
- Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end).
- Bring mixture to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow to simmer, stirring occasionally, until chicken has cooked through 10 – 15 minutes.
- Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
- Important tip: Add avocados to individual servings unless you plan on serving all of the soup right away.
Lots of possibilities here!
- Use grilled (fully cooked) chicken, add it where rotisserie chicken would be added at the end.
- Add black beans for another filler.
- Up the veggies, try it with corn, bell peppers or even sneak in a chopped carrot.
- Try it with a can of fire roasted tomatoes instead of the fresh tomatoes.
- Add a can of mild diced green chilies.
- For amazing flavor try with homemade chicken stock.
More Delicious Mexican Soup Recipes To Try
Follow Cooking Classy
This soup is easy, fresh and delicious! Made with tender chicken, creamy avocado and bright lime juice. Top with tortilla chips, cheese and sour cream and cozy up with a big warm bowl of comfort food. Makes about 11.5 cups (with avocado added to soup).
- 1 1/2 lbs boneless skinless chicken breasts,* or 3 cups shredded rotisserie chicken
- 1 Tbsp olive oil
- 1 1/4 cups chopped green onions (including whites, mince the whites)
- 2 jalapeños, seeded and minced**
- 3 cloves garlic, minced
- 4 (14.5 oz) cans low-sodium chicken broth***
- 2 Roma tomatoes,**** seeded and diced
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper
- 1/3 cup chopped cilantro
- 3 Tbsp fresh lime juice
- 3 medium avocados , peeled, cored and diced
- Tortilla chips , monterrey jack cheese, sour cream for serving (optional)
- In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). Bring mixture to a boil over medium-high heat.
Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
- Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
- *For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.
- **You can leave seeds if you want soup spicy, replace jalapeños with 1/2 cup chopped bell pepper if you don't like heat.
- ***For a less brothy soup you can reduce to 3 cans chicken broth if desired.
- ****1 (14.5 oz) can canned tomatoes (regular, petite cut, or fire roasted may be used) in place of fresh tomatoes.