Dinner
Chicken and Avocado Soup
Warm olive oil releases the scent of scallions and garlic before tomatoes, cumin, and chipotle join the broth. Shredded chicken and silky avocado cubes melt gently into each spoonful, while bright cilantro and a squeeze of lime lift every bite with fresh, zesty flavor.
- Total
- 25 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 297
- Protein
- 31g
- Carbs
- 15g
- Fat
- 14g
- Fiber
- 8g
- Sugar
- 3g
- Sodium
- 790mg
Ingredients
- 2 tsp olive oil
- 1-1/2 cups scallions (chopped fine)
- 2 clove garlic (minced)
- 1 medium tomato (diced)
- 5 cup reduced sodium chicken broth
- 2 cup shredded chicken breast (12 oz)
- 8 oz from 2 small ripe hass avocados, diced
- 1/3 cup chopped cilantro
- 4 lime wedges
- kosher salt and fresh pepper (to taste)
- 1/8 tsp 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.