Chicken and Avocado Soup

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There is an abundance of avocados in my kitchen right now.

It’s a good problem to have.

I have been searching for new recipes to try that use avocados before they are too ripe to enjoy. It’s been an amazingly delicious week.

When searching for avocado recipes, I found that avocados tend to be used in salads, sandwiches, salsas and soups. And guacamole, of course. I decided to try one of the soup recipes that sounded especially tasty….and it blew all of us away.

chicken and avocado soup recipe

5.0 from 2 reviews
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.

Note: I added a nice-sized scoop of Corn Salsa to my soup, the recipe to which I recently posted.
The funny thing is….the soup didn’t look overly impressive when we ladled it into the bowls, but the flavors were incredible. It wasn’t until AFTER we had finished the soup and I looked back over the recipe that I discovered that it was originally a Cafe Rio copycat recipe. I made several changes to the recipe I found on so I’m not sure if this even resembles the Cafe Rio soup any longer. Really…who cares? It was incredible, and I will be making this again and again just how it is, even if it’s not a perfect Cafe Rio copycat.

PS – I’m a panelist at the #AvocadoBowl twitter party tonight (1/21/13) with Paradise Grove Avocados – Hope you’ll join me there!

© 2013 – 2014, Lolli. All rights reserved.

About Lolli

Lolli has written 3175 posts on this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between.

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  1. Avocado is one of the most universal ingredients, because of its almost neutral taste, but adding it into a chicken soup is new to me. Anyway, I’ll surely give it a try. I’m curious about its taste. Thanks!


  2. looks delish, lolli! i’m sorry i missed the twitter party
    Brett´s last blog post ..Razzleberry Leg Warmers Only $6!


  3. I honestly never thought of putting avocado in chicken soup!
    Ellen Christian´s last blog post ..Win $50 Sam’s Club GC New Year’s Resolutions Sweepstakes


  4. That sounds so good! LOVE!
    Connie Weiss´s last blog post ..Whole Foods Cooking Class


  5. Sounds delish! And I agree – having too many avocados is not a bad problem to have! 😉
    Teresa @ Working Traveling Mom´s last blog post ..To Boldly Go Somewhere You Don’t Really Care to Go


  6. YUM YUM YUM! Two great tastes that no doubt taste great together! Will have to give this one a try! :)


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