Spicy Chicken Avocado Soup (Edit recipe)

We have a love of most things that fall into the Mexican food category. For some of our family that also means very spicy! We most certainly inherited that from my mom and Makenna’s grandma. This coup can be made as spicy or non spicy as you’d like. Just adjust the amount of jalapeno and chipotle chile flakes you add or completely omit! The chipotle does add some yummy smokiness to the flavor of the soup. So maybe adjust the jalapeno first and just go easy on the chile flakes? Your choice of course, start with a little and then adjust as your taste buds allow! We like to top this soup with crunchy, fresh and bright flavors. Some of our favorites: sliced radishes, chopped green onions, chopped cilantro, diced tomatoes, diced avocado or plantain chips for some serious crunch! Don’t forget the squeeze of fresh lime juice and maybe a swirl of your favorite non dairy creamer! Enjoy!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	195
Fat:	8 g
Carbohydrates:	9 g
Protein:	23 g
Cholesterol:	36 g
Sodium:	697 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

1 Tbsp Avocado Oil, 1-2 total if needed
1 cup Green Onion (Scallion), green & white parts, chopped + more for garnish
2 whole Garlic, cloves, roughly chopped
1 whole Jalapeño, seeded, veins removed & roughly chopped (optional)
6 cups Chicken Broth (Low Sodium)
1 tsp Sea Salt, up to 2 tsp depending on the broth used
2 tsp Ground Cumin
2 whole Avocado, peeled & roughly chopped + more for garnish
1.5 cups Chicken Breast, cooked & shredded - up to 2 cups if desired
2 tsp Chipotle Chili Pepper, 1-3 tsp depending on heat preference
2 whole Lime Juice, juice of 2-3 limes + wedges for serving
8 oz Green Chilies, canned, can sub 2 fresh roasted poblano peppers, seeded/diced
.5 cup Cilantro, roughly chopped + more for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a 5qt Dutch oven or stock pot, add avocado oil, green onions, garlic and jalapeno, saute until all items are soft and fragrant.
Add chicken broth, salt and cumin, let simmer for about 20 minutes, you have to let those flavors mingle!
Toss in avocado and use an immersion blender to puree until all avocado pieces are pureed and smooth. Alternately, if you don’t have an immersion blender, you can use a blender in small amounts, hot liquids in a blender are volatile!
After avocados are completely smooth, add shredded chicken, chipotle chile flakes, lime juice, poblano peppers and chopped cilantro. Taste and add additional salt, pepper and/or lime juice.
Ladle into bowls and garnish with suggested toppings above, or simply eat as is…either way your mouth is gonna love this!

Notes

Don't forget to taste & adjust salt and pepper as needed. GARNISHES: sliced radishes, diced tomatoes, diced avocado, swirl of coconut milk, chopped cilantro, plantain chips, more chipotle chill flakes, cotija cheese if you can tolerate a bit of dairy or corn chips are not doing a Whole30 & don’t forget an extra squeeze of lime juice! Tasty TIP: use 2 freshly roasted poblano peppers (often mis-marked at grocery stores as pasilla peppers) instead of the canned green chilies