Chicken and Avocado Soup

Avocados, chicken, scallions and cilantro in a light broth with a touch of lime. If you are an avocado lover like me, you’ll love this soup. This is easy to prepare, just have all your ingredients diced and chopped before you start. If you don’t have shredded chicken, you can cook 2 chicken breast halves in the broth for 15-20 minutes, then shred with a fork (don’t overcook). If you prefer dark meat, thighs work great too. Serve tortilla chips or white rice on the side.

Chicken and Avocado Soup
Gina’s Weight Watcher Recipes 
Servings: 4 • Serving Size: 1 bowl • Points +: 7 pts • Smart Points: 8
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g  


  • 5 cups reduced sodium chicken broth
  • 2 cups shredded chicken breast
  • 1 tomato, diced
  • 2 cloves garlic, minced
  • 1-1/2 cups scallions, chopped fine
  • 2 small ripe hass avocados, diced
  • 1/3 cup cilantro, chopped fine
  • 4 lime wedges
  • 2 tsp olive oil
  • salt + fresh pepper to taste
  • pinch cumin
  • pinch chipotle chile powder (optional)


In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.