Green onions: If you don’t have green onions a small yellow onion or red onions will work great too.
Garlic: Feel free to add extra!
Chicken broth: Use low-sodium or unsalted so you have more control over the overall saltiness of the dish.
Roma tomatoes: Another option here would be to use 1 can dice tomatoes, they’ll taste great as well.
Cumin: If you want more spices in this soup feel free to add other Mexican spices like chili powder and coriander.
Cilantro: Use fresh cilantro for best flavor. Dried doesn’t taste near as good.
Lime: Lemon can be used if needed. Stick with fresh.
Avocados: If avocados aren’t yet ripe then be patient and wait to make this soup, it can make a world of difference. The best flavor in this soup comes from good avocados.
How to Make Chicken Avocado Soup
In a large pot heat 1 Tbsp olive oil over medium heat.
Add green onions and jalapeños and sauté until tender, about 2 minutes, adding garlic during the last 30 seconds of sautéing.
Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end).
Bring the mixture to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow simmering, stirring occasionally, until chicken has cooked through 10 – 15 minutes.
Reduce burner to warm heat, remove chicken from the pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
Important tip: Add avocados to individual servings unless you plan on serving all the soup right away.
