Spicy Chicken Avocado Soup
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!
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil, 1-2 total if needed
- 1 cup1 cup1 cup Green Onion (Scallion), green & white parts, chopped + more for garnish
- 2 whole2 whole2 whole Garlic, cloves, roughly chopped
- 1 whole1 whole1 whole Jalapeño, seeded, veins removed & roughly chopped (optional)
- 6 cups6 cups6 cups Chicken Broth (Low Sodium)
- 1 tsp1 tsp1 tsp Sea Salt, up to 2 tsp depending on the broth used
- 2 tsp2 tsp2 tsp Ground Cumin
- 2 whole2 whole2 whole Avocado, peeled & roughly chopped + more for garnish
- 1.5 cups1.5 cups1.5 cups Chicken Breast, cooked & shredded - up to 2 cups if desired
- 2 tsp2 tsp2 tsp Chipotle Chili Pepper, 1-3 tsp depending on heat preference
- 2 whole2 whole2 whole Lime Juice, juice of 2-3 limes + wedges for serving
- 8 oz8 oz8 oz Green Chilies, canned, can sub 2 fresh roasted poblano peppers, seeded/diced
- .5 cup.5 cup.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
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nut Free Paleo Shellfish Free Soups Specific Carbohydrate Diet Sugar Free Whole30This 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. |
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