top of page

Chicken Avocado Soup

(by Madeline Smith)


1 T. olive oil (or coconut oil)

1 c. chopped green onions

2 jalapeƱos, chopped into small pieces

2 cloves garlic, minced

4 (14.5 oz.) cans low-sodium chicken broth

2 Roma tomatoes, chopped

1 t. ground cumin

salt and freshly ground black pepper to taste

1 1/2 lb. boneless skinless chicken breasts, cut into bite size pieces

3 T. fresh lime juice

3 medium avocados, peeled, cored and diced

Optional: tortilla chips, Monterey Jack cheese, cilantro, and sour cream for serving

In a large pot, heat olive oil.

Once pan is hot, add green onions and jalapeƱos, and sautƩ for about 2 minutes.

Add garlic, and sautƩ for 1 minute.

Add chicken broth, tomatoes, and cumin.

Season to taste with salt and pepper.

Add chicken and bring mixture to a boil.

Reduce heat to medium, cover, and cook for 10 - 15 minutes, stirring occasionally.

Stir in lime juice.

Add avocados to soup just before serving.

Serve with tortilla chips, cheese, cilantro, and sour cream if desired.

Serves 6.


(Read A Language of Love, the story that accompanies this recipe.)

Recent Posts

See All

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page