:max_bytes(150000):strip_icc():format(webp)/chicken-avocado-soup-2342618-hero-5a3540d7133f4a538d531017630560b5.jpg)
The Spruce / Mateja Kobescak
A lightly flavored chicken broth with chunks of avocado, tomato and onion, Chicken Avocado Soup is the perfect springtime or summer entree. In Mexico, chicken soups such as this one are eaten year-round in small portions as a first course or in large bowls as the main dish of a meal, with fresh lime juice squeezed into the broth right before eating. The shredded chicken adds a hearty texture to this otherwise very light soup that is easily made in one pot.
Ingredients
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1 tablespoon vegetable oil
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1 small onion, chopped
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3 cloves garlic, peeled and chopped
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6 cups chicken broth
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1 tablespoon dried oregano
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3 boneless, skinless chicken breasts
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Kosher salt, to taste
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1/4 cup cilantro leaves
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3 medium tomatoes
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2 medium avocados
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Lime halves, optional
Steps to Make It
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Gather the ingredients.
The Spruce / Mateja Kobescak
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Heat oil in a large saucepan and sauté onions and garlic for 1 minute.
The Spruce / Mateja Kobescak
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Carefully add broth, oregano, and chicken.
The Spruce / Mateja Kobescak
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Bring to a boil, then turn down to a simmer for 1 hour.
The Spruce / Mateja Kobescak
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Remove chicken from pot and use 2 forks to shred it.
The Spruce / Mateja Kobescak
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Return shredded chicken back to pot. Add salt, to taste.
The Spruce / Mateja Kobescak
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Chop cilantro, tomato, and avocado and add to soup. Let sit for 10 minutes before serving.
The Spruce / Mateja Kobescak
Recipe Variations
- Don’t hesitate to include other chopped vegetables in your soup, adding them near the end of cooking time. Try fresh or frozen peas, corn kernels, or chopped carrots, celery (leaves and stems), potatoes, leeks, or any variety of summer or winter squash.
- Add a spoonful of cooked rice or pasta to each bowl of soup. (This is a one good use for those leftover items.)
- Boil 2 or 3 eggs. Peel and chop them, then add a little egg to each bowl when serving.
- Garnish your soup with chopped chives or green onion—or sprinkle a small amount of diced fresh jalapeno or serrano pepper over each portion, if you prefer a spicy soup.
Nutrition Facts (per serving) | |
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314 | Calories |
20g | Fat |
14g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 314 |
% Daily Value* | |
Total Fat 20g | 25% |
Saturated Fat 3g | 15% |
Cholesterol 56mg | 19% |
Sodium 1032mg | 45% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 8g | 28% |
Total Sugars 4g | |
Protein 23g | |
Vitamin C 20mg | 98% |
Calcium 54mg | 4% |
Iron 2mg | 10% |
Potassium 867mg | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |