CHICKEN AVOCADO SOUP
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
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
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
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
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
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
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
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
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
More about "chicken and avocado soup recipes"
CHICKEN AVOCADO SOUP (WITH VARIATIONS) RECIPE - THE …
From thespruceeats.com
Ratings 28Calories 314 per servingCategory Dinner, Lunch, Soup
CHICKEN AND AVOCADO SOUP | PAMELA SALZMAN & RECIPES
From pamelasalzman.com
FAT BURNING CHICKEN AVOCADO SOUP - DRJOCKERS.COM
From drjockers.com
CHICKEN AVOCADO SOUP RECIPE: WHAT TO MAKE WITH …
From livingmividaloca.com
LIME AND CHICKEN SOUP WITH AVOCADO - AMERICAN INSTITUTE FOR …
From aicr.org
CROCKPOT CHICKEN, AVOCADO, AND LIME SOUP - THE DEFINED DISH
From thedefineddish.com
CHICKEN POT PIE SOUP - PALEOMG
From paleomg.com
HEALTHY CHICKEN LIME & AVOCADO SOUP | FOODTALK
From foodtalkdaily.com
CHICKEN AND AVOCADO SOUP RECIPE | RECIPES.NET
From recipes.net
MEXICAN CHICKEN & AVOCADO SOUP - BALANCED BITES …
From balancedbites.com
HOT AVOCADO, CHICKEN & RICE SOUP | CHICKEN.CA
From chicken.ca
CHICKEN AND AVOCADO SOUP | PALEO LEAP
From paleoleap.com
CHICKEN AND AVOCADO SOUP — CALLA RECIPES
From callarecipes.com
CHICKEN AND AVOCADO SOUP RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love