Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 large yellow onion, 3 cloves garlic
- Stir in the shredded cooked chicken, ground cumin, chili powder, and cayenne pepper (if using). Cook for 1-2 minutes, stirring to coat the chicken and toast the spices, which will enhance their flavor.1 pound boneless, skinless chicken breasts or thighs, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper
- Pour in the low-sodium chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld and deepen. Season with salt and freshly ground black pepper to your liking.6 cups low-sodium chicken broth, salt
- While the soup simmers, prepare your avocados. In a separate bowl, mash the scooped avocado flesh with the lime juice until mostly smooth. You can leave it a little chunky for texture if you prefer.2 ripe avocados, 2-3 limes
- Carefully transfer about 2-3 cups of the hot soup broth (avoiding the solids) into a blender. Add the mashed avocado mixture to the blender. Blend until completely smooth and creamy. Alternatively, you can use an immersion blender directly in the pot, but be very careful to avoid splattering hot liquid.2 ripe avocados, 2-3 limes
- Pour the blended avocado mixture back into the pot with the remaining soup. Stir well to combine everything evenly. Gently heat the soup over low heat, stirring constantly, until warmed through. Do not boil the soup after adding the avocado and lime, as this can cause the avocado to discolor and the soup to curdle.
- Stir in the chopped fresh cilantro just before serving. Taste and adjust seasoning with salt, pepper, and additional lime juice if desired.1/4 cup fresh cilantro, salt, 2-3 limes
Notes
Allow the soup to cool completely before storing. Refrigerate for up to 3-4 days. Reheat gently on the stovetop, avoiding boiling. Freezing is not recommended due to avocado texture changes.
