How to Make Perfect Chicken Avocado Soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, chicken avocado soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy Chicken Soup with Fresh Avocado It can be made with made uncooked chicken breasts, leftover chicken or rotisserie chicken. But the key here is great avocados - use just ripe avocados (not hard, and not mushy). Another great thing about this soup are those finishing touches, like tortilla chips, cheese and sour cream. 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.

Chicken Avocado Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chicken Avocado Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken avocado soup using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Avocado Soup:

1. Make ready 1 large chicken breast diced
2. Take 1 tbsp olive oil
3. Take 1 onion diced
4. Prepare 1/4 tsp chilli flakes
5. Take 1 garlic clove minced
6. Make ready 6 cherry tomatoes quartered
7. Take 850 ml chicken stock
8. Make ready 1 avocado diced
9. Take 1 tbsp lime juice
10. Get 1 tbsp fresh coriander
11. Prepare salt and pepper for seasoning

In a medium saucepan over medium-high heat, warm the coconut oil. Raise the heat to medium-high and add the chicken broth, chicken, spinach, green onions, and salt. Stir until well combined and bring to a boil. Add the tomatoes, and simmer for another five minutes.

Instructions to make Chicken Avocado Soup:

1. Add the olive oil to a large pan over a medium heat - Stir in the onion, chilli flakes and garlic - Sauté for 5 minutes
2. Stir in the cherry tomatoes, chicken stock and seasoning - Bring to the boil and add in the chicken breast - Cover with a lid and cook for 15 minutes or until the chicken is cooked
3. Remove the chicken from the pan, shred and then return to the pot - Add in the coriander and lime juice
4. Divide between two bowls and top with the diced avocado - I served mine with some tortilla chips, dairy free cream and dairy free cheese

Stir until well combined and bring to a boil. Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat.

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