Whole30 Chicken Avocado Soup
Cold weather is soup weather, but sometimes soups leave you feeling hungry. Adding avocado to the soup base results in a creamy, satisfying meal.
What’s even better about this recipe is the fact that it is super simple and can be ready to eat in less than half an hour! You can eat this soup as a complete meal, or serve it as an appetizer that’s sure to please and impress your guests.
Instructions
Heat one tablespoon of ghee in a medium sized soup pot or dutch oven on medium (not medium high) heat. Mince your green onion, garlic, and jalapeno, removing the jalapeno seeds if desired.
Add the onion, garlic and jalapeno to the pot with the ghee along with the cumin. Stir frequently until the veggies are soft but not browned (green onion and garlic burn easily so back off the heat if you see it’s beginning to brown). This also gives the cumin flavor the chance “bloom” and it should start smelling delicious.
Add the chicken to the pot. I like to cut it into chunks, about 2″, for easier browning, but this isn’t required. Cook the chicken for a few minutes to get some color, turning so that all sides have been browned. This should only take 4-5 minutes.
Add the chicken broth to the pot and turn the heat up so that it begins to simmer. Stir and scrape any bits off the bottom to add flavor. Simmer for a few minutes, just until chicken is cooked all the way through. Maybe 5 more minutes, depending on how big your pieces are. Chicken is done when the internal temp has reached 165 F. Don’t overcook the chicken or it will become tough.
When the chicken is done, turn off the heat, remove the chicken from the liquid and set it aside to cool, reserving the liquid in the pot.
Meanwhile, place the avocado, lime juice, and cilantro into a food processor or blender. Add the reserved liquid from the pot into the food processor, but be careful if it’s still hot (you may have to wait a few minutes). Alternatively, you can add the avocado, lime juice, and cilantro directly to the pot with the liquid and use an immersion blender to blend it all up.
Blend the liquid with the avocado mixture until it reaches your desired consistency. Shred the chicken if it’s cool enough to handle. Add the chicken to the blended mixture, stir, and taste. Add more salt or lime juice if needed. Serve immediately!
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 15 minutes |
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Cold weather is soup weather, but sometimes soups leave you feeling hungry. Adding avocado to the soup base results in a creamy, satisfying meal.
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- 1/2 pound Chicken About one boneless breast
- 1 tbsp Avocado oil, ghee, or coconut oil
- 1/2 cup Minced green onion
- 2 cloves Minced garlic
- 1 Minced jalapeno
- 1 tsp Cumin
- 1 Avocado
- 1 tbsp Lime juice
- 1/4 cup Fresh, chopped cilantro
- Heat one tablespoon of ghee in a medium sized soup pot or dutch oven on medium (not medium high) heat. Mince your green onion, garlic, and jalapeno, removing the jalapeno seeds if desired.
- Add the onion, garlic and jalapeno to the pot with the ghee along with the cumin. Stir frequently until the veggies are soft but not browned (green onion and garlic burn easily so back off the heat if you see it's beginning to brown). This also gives the cumin flavor the chance "bloom" and it should start smelling delicious.
- Add the chicken to the pot. I like to cut it into chunks, about 2", for easier browning, but this isn't required. Cook the chicken for a few minutes to get some color, turning so that all sides have been browned. This should only take 4-5 minutes.
- Add the chicken broth to the pot and turn the heat up so that it begins to simmer. Stir and scrape any bits off the bottom to add flavor. Simmer for a few minutes, just until chicken is cooked all the way through. Maybe 5 more minutes, depending on how big your pieces are. Chicken is done when the internal temp has reached 165 F. Don't overcook the chicken or it will become tough.
- When the chicken is done, turn off the heat, remove the chicken from the liquid and set it aside to cool, reserving the liquid in the pot.
- Meanwhile, place the avocado, lime juice, and cilantro into a food processor or blender. Add the reserved liquid from the pot into the food processor, but be careful if it's still hot (you may have to wait a few minutes). Alternatively, you can add the avocado, lime juice, and cilantro directly to the pot with the liquid and use an immersion blender to blend it all up.
- Blend the liquid with the avocado mixture until it reaches your desired consistency. Shred the chicken if it's cool enough to handle. Add the chicken to the blended mixture, stir, and taste. Add more salt or lime juice if needed.
- Serve immediately!
