Chicken and Avocado Soup Recipe with Lime and Cilantro

This Chicken and Avocado Soup, finished with lime, scallions and cilantro, is a comforting bowl with bright Latin-inspired flavors. It’s my go-to when I want something soothing but fresh — the creamy avocado pairs beautifully with a light, savory chicken broth.

Chicken Avocado Soup

This soup is quick and easy, coming together in under 30 minutes. The diced avocado adds richness and a silky texture without heaviness, making the broth feel both light and satisfying. It’s naturally low-carb and works well for keto and Whole30-style eating. If you prefer, serve it with warm tortillas or a scoop of rice on the side.

Growing up, soup was a nightly ritual—sometimes an elegant starter, sometimes the whole meal. In my Colombian household, avocados were always offered alongside soups. As a child I wasn’t enthusiastic about them, but as an adult I came to love avocados and now I enjoy them nearly every day. This recipe honors that tradition by letting avocado shine in a warm, aromatic broth.

Variations and Tips

If you don’t have pre-shredded chicken, simmer two chicken breasts in the broth until cooked through (about 15–20 minutes), then shred with two forks. Try not to overcook the chicken so it stays tender.
If you prefer dark meat, boneless, skinless chicken thighs can be used instead for a richer flavor.
To add heat, include sliced jalapeño or serrano pepper while sautéing the scallions and garlic, or toss in a pinch of crushed red pepper.
For meal prep or lunches, pack the broth and chicken in a thermos and carry the avocado separately. Keep the avocado covered (a little lime juice helps prevent browning). Combine just before eating for the best texture and color.
Leftovers keep well in the refrigerator for 2–3 days. Add fresh avocado and cilantro when reheating to preserve bright flavors.

Recipe: Chicken and Avocado Soup

Yield: 4 servings | Serving size: about 3/4 cup | Prep: 5 mins | Cook: 20 mins | Total: 25 mins

Ingredients

2 tsp olive oil
1 1/2 cups scallions, chopped fine (reserve some for garnish)
2 cloves garlic, minced
1 medium tomato, diced
5 cups reduced-sodium chicken broth
2 cups shredded cooked chicken breast (about 12 oz)
8 ounces from 2 small ripe Hass avocados, diced (reserve a bit for garnish if desired)
1/3 cup chopped cilantro
4 lime wedges (for serving)
Kosher salt and freshly ground pepper, to taste
1/8 tsp ground cumin
Pinch of chipotle chile powder (optional, for smoky heat)

Instructions

Heat a large pot over medium heat. Add the olive oil.
Add 1 cup of the chopped scallions and the minced garlic to the pot. Sauté for 2–3 minutes until softened and fragrant.
Add the diced tomato and sauté another minute, until the tomato softens and releases some juice.
Pour in the chicken broth and stir in the ground cumin and a pinch of chipotle powder if using. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes to blend the flavors.
If you haven’t already shredded your chicken, you can add raw chicken breasts to the simmering broth and cook for 15–20 minutes until fully cooked, then remove and shred. Otherwise, add the shredded cooked chicken to warm through.
Season the broth with kosher salt and fresh black pepper to taste.
To serve: divide the chicken among four bowls (about 1/2 cup chicken per bowl). Add about 1/2 avocado per bowl and sprinkle with the remaining scallions and chopped cilantro. Ladle approximately 1 cup of hot broth over the chicken and avocado, and serve each bowl with a lime wedge to squeeze over the top.

Nutrition (approx. per serving)

This soup highlights fresh ingredients and comes together quickly, making it perfect for weeknights when you want something nourishing without a lot of fuss. The lime and cilantro brighten the bowl while the avocado gives it satisfying creaminess.

Recipe originally published in 2010. Photo credit: Plays Well With Butter.