This Mexican-inspired chicken soup gets its creamy richness from fresh avocado. Unlike soups where avocado is blended in, here the ripe avocado is added at serving time, creating a beautiful contrast between the hot broth and cool, creamy topping.
The avocado melts slightly into the soup as you eat, adding richness and healthy fats. With a squeeze of lime and fresh cilantro, this light yet satisfying soup is perfect any time you want something fresh and nourishing.
Choosing Avocados
- Ripe but firm - Should give slightly when pressed
- Dark color - Hass avocados turn dark when ripe
- No soft spots - Avoid bruised fruit
- Slice at serving - Prevents browning
Avocado Benefits
- Healthy fats - Heart-healthy monounsaturated
- Fiber - Very high for a fruit
- Potassium - More than bananas
- Vitamins - K, E, C, and B6
Serving Suggestions
- Warm tortillas on the side
- Extra lime wedges
- Crumbled queso fresco
- Tortilla chips for crunch
Chicken Soup with Avocado
Fresh Mexican soup topped with creamy avocado slices.
Nutrition per serving
295Calories
28gProtein
14gCarbs
15gFat
5gFiber
4gSugar
Ingredients
For the Soup:
For Serving:
Instructions
-
Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 4 minutes. Add tomatoes, jalapeños, garlic, and cumin. Cook 3 minutes until tomatoes soften.
-
Cook chicken. Add broth and chicken. Bring to a simmer and cook 20 minutes until chicken is cooked through. Remove chicken and shred.
-
Finish soup. Return shredded chicken to pot. Season with salt and pepper. Simmer 5 more minutes.
-
Serve. Ladle soup into bowls. Top each bowl with sliced avocado, a squeeze of lime juice, and fresh cilantro. Serve immediately.
Recipe Notes
- Creamy version: Blend some avocado into the soup for extra richness.
- Spicier: Leave seeds in jalapeños or add serrano.
- Add rice: Serve over cooked rice for heartier meal.
- Storage: Store soup separately from avocado. Add fresh avocado when serving.