Avocado Chicken Soup

By Kevin • 30 or Less, All, Poultry, Soups • 30 Jun 2013

Avocado Chicken Soup

Pureeing avocado into a soup may sound a little strange, though it brings an incredible richness that’s beautifully countered by the acid of the hot sauce and lime. The fresh, clean flavour of this soup will have you craving it even on a hot day. Sprinkle some chili flakes on top for colour and if you eat corn products, a topping of broken tortillas will make you very happy!

Time: 30 minutes

Serves: 6


2 avocados – pitted and skin removed
2 cloves garlic – chopped
1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
¼ teaspoon fresh ground black pepper
2 cups water
2 teaspoons extra-virgin olive oil
3 large shallots – thinly sliced or finely chopped
3 cups chicken stock
1 pound boneless-skinless chicken thighs – diced to ½”
1 teaspoon kosher salt (if required)


Place the avocadoes, garlic, lime juice, hot sauce, pepper and water in a blender and puree.

Put the oil in a large pot on medium heat. Once the oil is hot, add the shallots, sautéing for five minutes.

Add the stock to the pot, increasing the heat to high until just reaching a boil.

Stir in the chicken and reduce heat once the stock returns to a boil. Simmer uncovered for five minutes.

Pour the avocado mixture into the pot, stir and heat through. Taste the soup and season with salt if required before serving. This will depend on your choice of stock.

Get the PDF and nutrition info

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