Chicken And Avocado Soup Recipes

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CHICKEN AVOCADO SOUP



Chicken Avocado Soup image

This soup is easy, fresh and delicious! Made with tender chicken, creamy avocado and bright lime juice. Top with tortilla chips, cheese and sour cream and cozy up with a big warm bowl of comfort food. Makes about 11.5 cups (with avocado added to soup).

Provided by Jaclyn

Categories     Soup

Time 35m

Number Of Ingredients 13

1 1/2 lbs boneless skinless chicken breasts,* (or 3 cups shredded rotisserie chicken)
1 Tbsp olive oil
1 1/4 cups chopped green onions ((including whites, mince the whites))
2 jalapeños, (seeded and minced** )
3 cloves garlic, (minced)
4 (14.5 oz) cans low-sodium chicken broth***
2 Roma tomatoes,**** (seeded and diced)
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados (, peeled, cored and diced)
Tortilla chips (, monterrey jack cheese, sour cream for serving (optional))

Steps:

  • In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
  • Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). Bring mixture to a boil over medium-high heat.
  • Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
  • Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
  • Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

Nutrition Facts : Calories 373 kcal, Carbohydrate 13 g, Protein 29 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 728 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

CHICKEN AND AVOCADO SOUP



Chicken and Avocado Soup image

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.

Provided by Gina

Categories     Dinner     Soup

Time 25m

Number Of Ingredients 12

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)

Steps:

  • 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 Facts : ServingSize 1 3/4 cups, Calories 297 kcal, Carbohydrate 14.5 g, Protein 31 g, Fat 14 g, SaturatedFat 2.5 g, Cholesterol 72.5 mg, Sodium 789.5 mg, Fiber 7.5 g, Sugar 2.5 g

CHICKEN AVOCADO SOUP



Chicken Avocado Soup image

A very dear friend sent me a wonderful cookbook for the Holidays apply named, "Farmer's Market Cookbook" .This book has wonderful recipes within it's covers and since it is seasonal cookbook; it brings all the farm fresh vegetables to good use. I have poured myself into this book and want to share this adaption of one of the many recipes I have had the pleasure to prepare. This recipe bodes Springtime, as it brings this easy delicious version of this soup right to the table and quickly too. Could be a quick lunchtime respite or on a cool weekend evening when you are to tired to put another pot on the stove. All ingredients are probably right in your cupboard, except; you probably wouldn't have an avocado sitting in your cupboard or cabinet even. But maybe sitting over there on your window sill there is one waiting to be used. Relax! Take a break, take a breather, let life pass you by and enjoy the moment. Easy as peazy and easily halved.

Provided by Andi Longmeadow Farm

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 cups low sodium chicken broth
1 fresh jalapeno, seeded (optional, could use red or green bell pepper) (optional)
2 boneless skinless chicken breasts
1 avocado
3 spring onions, finely sliced (scallions)
1 (14 ounce) can chickpeas
1/4 teaspoon garlic powder
salt
1/8 teaspoon black pepper, ground (I also use white pepper instead)
Tabasco sauce (dash) (optional)
1 small spring onion, sliced thinly

Steps:

  • Put chicken stock in stock pot. Add jalapeno and bring to boil. Add chicken breasts. Lower heat and simmer for 9 minutes, making sure the chicken is cooked through.
  • Lift chicken out of broth with slotted spoon. Let cool and shred chicken using a fork pulling apart pieces. Set aside.
  • Pour chicken stock in food processor or blender making sure the jalapeno is in with broth. Process until smooth and return to pot.
  • Cut avocado in half, removing the pit, slicing the avocado into 1/4 inch slices. Add to stock along with spring onion and chick peas.
  • Return shredded chicken to pot adding salt and pepper and other optional ingredients to taste. Warm gently not disturbing avocado.
  • After soup is heated, put into warm bowls adding Tabasco and white pepper and a few extra spring onions to top.

Nutrition Facts : Calories 328.2, Fat 12.2, SaturatedFat 2.2, Cholesterol 37.8, Sodium 478.8, Carbohydrate 32.1, Fiber 8.1, Sugar 1.1, Protein 25.9

AVOCADO SOUP WITH CHICKEN AND LIME



Avocado Soup with Chicken and Lime image

Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.

Provided by Michelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

4 (6 inch) corn tortillas, julienned
1 ½ tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
¼ cup fresh lime juice
1 tomato, seeded and diced
salt and ground black pepper to taste
1 avocado - peeled, pitted and diced
¼ cup chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
  • Bake in the preheated oven until lightly browned, 3 to 5 minutes.
  • Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
  • Ladle soup into bowls and sprinkle with tortilla strips to serve.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 24.9 g, Cholesterol 37.3 mg, Fat 15.3 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 1047.6 mg, Sugar 4.3 g

CHICKEN SOUP WITH LIME AND AVOCADO



Chicken Soup With Lime and Avocado image

When I lived in France, in the '80s and early '90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. "Poor man's butter," they used to call avocados when my father was a child. (Now they would more aptly be described as "rich man's butter.") Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it's ladled into bowls.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, soups and stews, main course

Time 30m

Yield Serves four

Number Of Ingredients 10

2 quarts chicken stock, preferably homemade, or 1 quart commercial chicken broth and 1 quart water
1 medium onion, finely chopped
1 garlic clove, minced
1 serrano or jalapeño chile, seeded if desired and minced
1 pound tomatoes, peeled, seeded and diced, or 1 (14-ounce) can, drained
1 cup shredded cooked chicken breast
1/4 cup chopped cilantro
1 to 2 tablespoons freshly squeezed lime juice (to taste), plus thin slices of lime for garnish
1 avocado, cut in small dice or thinly sliced
Corn tortilla crisps for garnish

Steps:

  • Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
  • Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
  • Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 12 grams

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