Chicken and Avocado Soup

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This Chicken and Avocado Soup with lime, scallions and cilantro is my go-to when I want comfort food with Latin flavors. The perfect chicken avocado flavor combo.

This Chicken and Avocado Soup with lime, scallions and cilantro is my go-to when I want comfort food with Latin flavors.Chicken Avocado Soup

It’s also really easy to make, and comes together in less than 30 minutes! The avocado adds a creaminess and richness to the light broth and is naturally low-carb, keto and Whole30 friendly. If you wish, you can also add tortillas or serve it with rice on the side.

This Chicken and Avocado Soup with lime, scallions and cilantro is my go-to when I want comfort food with Latin flavors.

Growing up, my mom made soup practically every night whether it was a first course or the main meal. When she made her Colombian soups, avocados were always on the table to eat with the soup. As a kid, I wasn’t a fan, but as an adult I grew to love them and now I practically eat them every day!

Variations and Tips:

  • If you don’t have shredded chicken, you can cook 2 chicken breasts in the broth until tender, about 15-20 minutes, then shred with a fork (don’t overcook).
  • If you prefer dark meat, boneless skinless chicken thighs work great here too.
  • To make it spicy, add jalapeno or serrano peppers.
  • To pack for work, bring the broth in a thermos or jar with the chicken, and bring the avocado separate, covered with plastic to prevent it from browning. When ready to eat, slice the avocado and add to the soup.

This Chicken and Avocado Soup with lime, scallions and cilantro is my go-to when I want comfort food with Latin flavors. This Chicken and Avocado Soup with lime, scallions and cilantro is my go-to when I want comfort food with Latin flavors. This Chicken and Avocado Soup with lime, scallions and cilantro is my go-to when I want comfort food with Latin flavors.

This Chicken and Avocado Soup with lime, scallions and cilantro is my go-to when I want comfort food with Latin flavors.
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4.77 from 34 votes
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Chicken and Avocado Soup

297 Cals 31 Protein 14.5 Carbs 14 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner, Soup
CUISINE: Mexican
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.

Ingredients

  • 2 tsp olive oil
  • 1-1/2 cups scallions, chopped fine
  • 2 cloves garlic, minced
  • 1 medium tomato, diced
  • 5 cups reduced sodium chicken broth
  • 2 cups shredded chicken breast, 12 oz
  • 8 ounces from 2 small ripe hass avocados, diced
  • 1/3 cup chopped cilantro
  • 4 lime wedges
  • kosher salt and fresh pepper, to taste
  • 1/8 teaspoon cumin
  • pinch chipotle chile powder, optional

Instructions

  • Heat a large pot over medium heat.
  • Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the 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 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.

Nutrition

Serving: 13/4 cups, Calories: 297kcal, Carbohydrates: 14.5g, Protein: 31g, Fat: 14g, Saturated Fat: 2.5g, Cholesterol: 72.5mg, Sodium: 789.5mg, Fiber: 7.5g, Sugar: 2.5g
WW Points Plus: 7
Keywords: avocado soup with chicken, chicken and avocado soup, chicken avocado soup, keto chicken avocado soup

Recipe originally from 2010. Photo Credit: Plays Well With Butter

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197 comments

  1. This is one of my favorites! I add more cumin and garlic and love the healthy fresh flavor this soup brings and I feel good after I eat it.  I always put rice in the soup after it’s made.   This is soo good and my kids love it I’ve made it a million times now !

  2. This was delicious! It’s a great recipe that leaves plenty of room for customization. I added a little elote seasoning into my broth and it was so good. I also cooked my chicken breasts in the air fryer with a good dry rub for added flavor on the meat. Will definitely be making this again. I imagine it would be great with some roasted corn and cotija added in.

  3. I have been making this soup for years now, it’s one of my son’s favorites, there’s something special about getting your own lime wedge to squeeze in the soup.

    I have tomato-haters in my home so I use my emersion blender in the soup, I also like the consistency it adds. To keep the boys tummies satisfied I add rice.

    This will forever be one of my go-tos. Thanks for sharing!

  4. Have this on the stove for the first time! It’s still SO HOT here in Texas, but I’ve been dreaming of soups and so far I feel like this is like a trick question since technically it’s *poured* over the meat. And it smells SO good I cannot wait.

  5. This soup is on my rotation and I really like how simple but so flavorful this soup is. The limes are necessary for this meal. If you want a meatier meal, you can add mushrooms. I’ve done this several times and like it too. Wonderful soup!

  6. This was okay, but I’m in the ‘it was super bland’ category. I used quality broth, spices. Followed to a T. We ate it, but I will change it up quite a bit the next time I make it, if I do. I was looking to use up avocados but eh.  I might skip this one next time. That’s ok – can’t please us all all of the time! Was very quick and easy, though!

  7. Oh my goodness. This soup is amazing. The brightness of the cilantro and lime combined with avocado, chicken and a brothy soup is just delicious. Made this for lunches at my desk. Yummy!

  8. Absolutely delicious!! I used chicken Better than Bouillon for the base. 

  9. Perfect to warm you up in the winter. Next time, I might try adding some chiles for a hint of heat!

  10. Did this with left over turkey from Thanksgiving and it was GREAT!

  11. I’ve made this recipe but have added extra ingredients which make it an easy version of Caldo Tlapeño (a Mexican soup). I just add carrots, celery, and chickpeas and when it’s ready to serve I sprinkle on some mozzarella cheese. The combo sounds weird but its so tasty and so nutritious. And my kids love spooning out the gooey cheese!

  12. This is my new favorite soup! I’m doing WW the blue plan and the recipe says it’s 4 points, but when I put it in recipe builder I got 8 points. Hoping I’m wrong?

  13. This soup is so delicious! I had all ingredients and slightly increased quantities based on what I had. I cooked 3 huge, partially frozen chicken breasts directly immersed in Better than Bouillion (BTB) ~Roasted Chicken Broth in the Instant Pot and diced the chicken into small chunks as a personal preference.

    For added heat we enjoy, I had a couple of chipotle chilies in adobo sauce I needed to use up, so fine chopped them to add to the delightful simmering broth. The broth itself was also made with above BTB roasted chicken base (so flavorful). Closer to serving, I threw in small pouch of frozen cauliflower rice to the hot soup for oomph and texture for the spouse ~ it cooks immediately and we enjoyed that addition.

    Quality, grated sharp cheddar was used in the bottom of each of our bowls, then I ladled the hot soup over, Love the green onion, avocado, fresh cilantro finishing touches plus the lime wedge for an authentic taste. Added a small dollop of full fat sour cream on top as a personal habit with these types of soup or chili dishes. It’s definitely going into our meal rotation as a true winner!

  14. Amazing, and feels like a really “clean” dish after the richness of holiday food!

  15. 1.5 cups scallions is a lot of scallions. How many bunches? 

  16. My husband and I loved this recipe. I used rotisserie chicken which was very flavorful. 

  17. Could you adjust this for the Instant Pot?

    • Yes! I just made it with the instant pot last night. I modified the recipe a bit, but basically its the same conceptually. I used the saute function for the onions and garlic, waited until they were soft (a few minutes), added tomato (I used diced canned tomatoes), gave it a minute. Then added the broth and spices. At this point you could probably hit the soup button (20 min on high pressure) and add your chicken and avocado later. I didn’t have roasted chicken, so I added 2 chicken breasts and used the soup function. Gave it about 5 minutes and then quick released, shredded the chicken and put it back in the soup. I add the avocado after i heat it up for lunch each day.

  18. I’d like to make a batch of this and freeze it.  Since it is listed as a freezer meal, can you provide how to prep it as such?  I suspect adding the cilantro and scallion won’t make for trouble, but what guidance do you have for the avocado?

  19. Mine is bland in any bites that have no avocado. Makes me wonder if I made something wrong?

  20. Made this with the leftover chicken I had from the skinnytaste instant pot buffalo chicken lettuce wraps and it was so good! The broth was great and the spice from the chicken went really well! Thank you for all your great recipes!