Creamy Avocado Chicken Soup:- Indulge in this rich, velvety soup blending tender chicken, ripe avocados, and a hint of lime for a refreshing zest. Infused with garlic, cilantro, and cumin, it’s a protein-packed, keto-friendly delight. Perfect for cozy nights or a nourishing meal, this soup offers a silky texture and vibrant flavor—comfort in every spoonful! Garnish with cheese or jalapeños for extra kick.
**Avocado Chicken Soup: Comfort with a Creamy Twist** If you’ve never had **Avocado Chicken Soup**, buckle up—this dish is a total game changer. Think comforting chicken soup, but leveled up with the creamy richness of avocado, a hint of lime, and a cozy blend of spices that makes every spoonful taste like a warm hug. It’s light enough for a summer dinner but hearty enough to satisfy you in the colder months too. Plus, it’s packed with protein, healthy fats, and flavor. What’s not to love? --- ## 🛒 **Ingredients: Your Grocery Game Plan** Here’s everything you’ll need to make 4–6 servings: ### **For the Soup Base:** * 2 tablespoons olive oil (extra virgin preferred) * 1 medium yellow onion , finely chopped * 3 cloves garlic, minced * 1 jalapeño, seeded and finely diced (optional for heat) * 1 teaspoon ground cumin * ½ teaspoon chili powder * 6 cups low-sodium chicken broth (homemade or a quality brand like Pacific or Kettle & Fire) * 2 cups cooked shredded chicken (rotisserie works great!) * 1 large ripe avocado (or 2 smaller ones), peeled and pitted * Juice of 1 lime (about 2 tablespoons) * Salt and black pepper , to taste ### **Optional Add-Ins and Toppings:** * Fresh cilantro , chopped * Crushed tortilla chips * Sour cream or Greek yogurt * Sliced jalapeños * Extra avocado chunks * Shredded cheese (Monterey Jack or sharp cheddar) * Lime wedges --- ## 🔪 **Prep Steps: Let’s Get You Set Up** Barney-style breakdown coming right up: 1. **Shred your chicken** (if not already done). Rotisserie chicken is your time-saving hero here. 2. **Chop your veggies**: Dice the onion, garlic, and jalapeño (if using). Set aside. 3. **Peel and pit the avocado**, then cut it into chunks and set aside. We’ll blend it later. 4. **Squeeze the lime** and keep the juice ready for action. --- ## 🍲 **Let’s Cook This Thing** Time to bring it all together: 1. **Sauté the aromatics**: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened (about 4–5 minutes). Stir in garlic and jalapeño, cooking for another minute until fragrant. 2. **Spice it up**: Add cumin and chili powder to the pot and stir for 30 seconds to bloom the spices. 3. **Pour in the broth** and bring it to a gentle boil. 4. **Add the chicken**: Stir in your cooked, shredded chicken and reduce the heat to a simmer. Let it all mingle for about 10 minutes. 5. **Blend the avocado**: In a blender or with an immersion blender, puree the avocado with a ladle or two of hot broth from the pot until smooth. Stir the creamy blend back into the soup. 6. **Finish with lime juice**, a pinch of salt, and cracked pepper to taste. Stir gently. ### 🔥 Secret Tips: * Don’t boil the soup after adding the avocado—it can turn bitter. Keep it to a gentle simmer. * Want it spicier? Leave some seeds in the jalapeño or add a dash of cayenne. * Need it smoother? Blend half the soup for a creamier texture overall.
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