Recipe Description:
Warm up with a bowl of this avocado lime chicken soup – made in one pot on the stovetop. Avocados add a pop of color and plenty of good-for-you nutrients in this easy and flavorful soup that is great for lunch or dinner.
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Servings:
- Recipe serving size: 1 ⅓ cup soup
- Number of servings:
Ingredients:
- 1 lb. boneless, skinless chicken breasts
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 6 cups low-sodium chicken broth
- 1 cup jarred salsa verde
- 2 Tbsp. fresh ginger, minced
- 2 garlic cloves, minced
- 2 ripe, fresh avocados, halved, pitted, peeled, and diced
- 2 scallions, sliced on a diagonal
- 1/4 cup fresh cilantro leaves
- 2 Tbsp. fresh lime juice
Instructions:
- Add the chicken breasts to the bottom of a large Dutch oven or stock pot over medium-high heat. Sprinkle with the chili powder and cumin.
- Pour in the broth and salsa verde and add the ginger and garlic. Bring to a boil, then lower the heat to simmer for 20 minutes with the pot partially covered with the lid.
- Remove the chicken breasts from the pot and use forks to shred. (Or place in the bowl of an upright stand mixer with the paddle attachment on low speed to shred.)
- Put the shredded chicken back into the pot and stir in the avocado, scallions, cilantro, and lime juice. Ladle into serving bowls.
Notes & Tips:
You can reduce prep time by omitting the raw chicken breasts and adding shredded cooked chicken or chopped rotisserie chicken instead. Then just simmer for 5-7 minutes in the broth-spice mixture and then add the rest of the ingredients (avocado to lime juice).
For the crockpot: Add all of the ingredients until the avocado to a slow cooker and cook for 3 hours on high or 6 hours on low. Then shred the chicken and stir in the rest of the ingredients before serving.
For the Instant Pot®: add all of the ingredients until the avocado to an instant pot and close the lid. Set it to “soup” on high pressure for 30 minutes. Once finished, wait 30 minutes for the pressure to go down until you can open the lid. Take out the chicken and shred. Add back to the pot with the rest of the soup ingredients and stir to combine.
For the crockpot: Add all of the ingredients until the avocado to a slow cooker and cook for 3 hours on high or 6 hours on low. Then shred the chicken and stir in the rest of the ingredients before serving.
For the Instant Pot®: add all of the ingredients until the avocado to an instant pot and close the lid. Set it to “soup” on high pressure for 30 minutes. Once finished, wait 30 minutes for the pressure to go down until you can open the lid. Take out the chicken and shred. Add back to the pot with the rest of the soup ingredients and stir to combine.
Recipe Videos:
Nutrition Facts
6 servings per recipe
Serving Size 1 serving (435g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 260 | |
| % Daily Value* | ||
| Total Fat 14g | 18% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 2g | - | |
| Monounsaturated Fat 8g | - | |
| Cholesterol 55mg | 18% | |
| Sodium 490mg | 21% | |
| Total Carbohydrate 13g | 5% | |
| Dietary Fiber 6g | 21% | |
| Total Sugars 2g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 24g | - | |
| Vitamin D 0mcg | 0% | |
| Calcium 30mg | 2% | |
| Iron 1.6mg | 10% | |
| Potassium 930mg | 20% | |
| Vitamin A 130mcg | 15% | |
| Vitamin C 14mg | 15% | |
| Vitamin E 2.2mg | 15% | |
| Vitamin K 29mcg | 25% | |
| Thiamin 0.14mg | 10% | |
| Riboflavin 0.32mg | 25% | |
| Niacin 12.5mg | 80% | |
| Vitamin B6 0.87mg | 50% | |
| Folate 70mcg DFE | 15% | |
| (0mcg folic acid) | - | |
| Vitamin B12 0.40mcg | 15% | |
| Pantothenic Acid 2.2mg | 45% | |
| Choline 80mg | 15% | |
| Phosphorus 290mg | 25% | |
| Magnesium 55mg | 15% | |
| Zinc 1.3mg | 10% | |
| Selenium 18mcg | 35% | |
| Copper 0.33mg | 35% | |
| Manganese 0.2mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
