Chicken and Avocado Soup
Prep time
Cook time
Total time
This soup starts out with a basic, spicy chicken and vegetable soup base, but is easily customized with fun and tasty add-ins.
Recipe type: soup
  • 2 Tbps extra virgin olive oil
  • ½ large onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 jalapeno, seeded (add more or less to adjust the spiciness)
  • 1 clove garlic, finely chopped
  • 1 teaspoon ground cumin
  • 8 cups chicken broth
  • 2 teaspoons sea salt
  • 1 tsp lime juice
  • 1 lb cooked, diced chicken
  • freshly ground black pepper to taste
  • Add-ins:
  • chopped tomato
  • avocados, peeled and cut into chunks or guacamole
  • chopped cilantro
  • shredded cheese
  • sour cream
  • tortilla chips
  • corn salsa
  1. In a large pot, heat the oil on medium. Add the chopped onion, carrots, celery and jalapeno. Sauté about 5 minutes, or until onions are tender. Add garlic and cumin and cook for 1 minute.
  2. Add the chicken broth, chicken, lime juice, salt and pepper and bring to a boil. Reduce heat to low and simmer until carrots are tender, about 5 minutes.
  3. To serve, ladle soup into individual bowls and add cheese, sour cream, avocados or guacamole, tomatoes, fresh cilantro, and/or tortilla chips to your taste.
Note: I seasoned my chicken with a dry garlic and wine seasoning and then grilled it. You can cook your chicken any way you'd like or use a rotisserie chicken for a quick soup.
Recipe by Food Fun Family at