Chicken soup doesn’t need to be boring! Move over boring chicken recipes, and say hello to this flavor-packed Mexican Chicken Soup. This soup is delicious and loaded with veggies, lots of tender chicken, and a bright note from the limes! Don’t forget the garnishes! With lots of avocado and crema, this soup will win you rave reviews! 

Overhead shot of bowls of Mexican chicken soup with shredded cabbage, scallions, cilantro as garnish and a Dutch oven of soup in the frame

Looking for a warm and flavorful soup that will make your taste buds dance the salsa? Look no further than this Mexican Chicken Soup recipe! Whether you’re a seasoned pro in the kitchen or a first-timer looking for an easy way to impress your dinner guests, this soup is sure to be a hit. So grab your largest pot, turn up the heat, and get ready to enjoy a bowl of authentic Mexican comfort food!

What Is Mexican Chicken Soup?

Mexican Chicken Soup, aka Chicken Avocado Soup or Avocado Soup, is similar to a traditional caldo de pollo recipe but with a fun twist! Made with tender chicken pieces, leeks, fire-roasted tomatoes, and a variety of zesty spices to create a deliciously comforting soup that will satisfy even the hungriest of appetites.

​Not feeling this delicious soup? Try our Charcoal Grilled Chicken Fajitas instead! If you’re more of a beef lover, try this Mexican Birria recipe instead! 

Ingredients for chicken soup with chopped leftover chicken, leeks, avocado, tomatoes, carrots, celery, tomatoes, garlic and GirlCarnivore Chick Fest spice blend.

What You Need To Make Mexican Chicken Soup

Mexican Chicken Soup Ingredients

  • Cooking oil – Olive oil or vegetable oil is fine.
  • Leeks – Rinse and chop the white part.
  • Celery 
  • Carrots
  • Garlic – Fresh garlic is best!
  • Girl Carnivore Chick Fest seasoning
  • Chicken broth or chicken stock – Use low or no sodium added to control the salt. Feel free to make homemade chicken broth if you want!
  • Chicken – Leftover rotisserie chicken, grilled chicken, smoked chicken quarters, smoked chicken thighs, boneless skinless chicken breasts, etc. 
  • Fire-roasted diced tomatoes – 1 14-ounce can do it.
  • Limes – You’ll need juice from 4 limes.

TO GARNISH YOUR SOUP:

  • Avocados – Count on 1 to 1 ½ avocados per bowlful
  • Shredded cabbage 
  • Scallions – AKA green onions, just the green parts.
  • Fresh cilantro – Finely chopped
  • Crema
  • Lime zest – Just a pinch per bowlful!

HOW TO WASH LEEKS

Leeks grow in soft, sandy soil, and that dirt loves to get trapped inside the layers of a leek. Leeks need to be properly washed so that dirt is removed. You don’t want to eat soup with improperly washed leeks. Here’s how we do it:

  • Trim the root end from the leek and the top green part. You don’t eat the green parts – they’re tough and fibrous. 
  • Slice the leek in half lengthwise, then lay the halves cut-side down on your cutting board and slice the leek into half-moons.
  • Pop the half-moons into a large strainer and set the strainer inside a (clean) sink half-filled with water.
  • Agitate the leeks with your hands, swishing them around to break up the half-moons and dislodge the dirt inside the layers. 
  • Lift the strainer and let the water drain. 
  • Now, give them another good rinse with the water running, swishing the cut leeks around under the running water. 2-3 minutes should do the trick.
  • Have a close look at some of the leeks, inspecting for dirt. If there’s still dirt, repeat the process.

How to Make Chicken Avocado Soup

SAUTE VEGGIES

  • Heat a Dutch oven over medium heat.
  • Add oil.
  • Add leeks, celery, and carrots. Season with salt.
  • Sautee for 5 to 7 minutes.
  • Add garlic and cook 30 seconds longer.
  • Add GirlCarnivore Chick Fest
  • Deglaze with a splash of chicken broth.

ADD BROTH

  • Slowly add in the chicken broth, leftover chicken, and tomatoes.
  • Bring to a boil.

SIMMER:

  • Reduce heat and let the soup cook over a low simmer for 45 minutes to 1 hour.
  • Remove from heat and stir in the lime juice, stirring to combine.

SERVE:

  • Allow the soup to rest for 5 to 10 minutes before serving.
  • Ladle into bowls and top with lots of chopped avocados, shredded cabbage, scallions, cilantro, and a drizzle of crema, if desired.
  • Add a pinch of lime zest on top of the soup and serve hot.

Girl Carnivore Expert Recipe Tips

  • Don’t Burn the Veggies in the Cast Iron Skillet – Dutch ovens get hot slowly but retain that heat. Watch that your pot isn’t too hot – you want to saute the vegetables, not brown them.
  • For More Flavor, Deglaze with Wine – You can use a splash of dry white wine to deglaze the Dutch oven instead of broth. Don’t worry; the alcohol will cook out.
  • Use Leftover Chicken – Using leftover chicken makes this soup recipe a snap – discard any bones, fat, or skin. Chopped or shredded chicken is what you want to add to the soup. 
  • Cut the avocados and add them to the soup just before serving to keep them from browning. Don’t add the avocado to the soup pot; it’ll go mushy.
  • Add a bit of hot sauce to add even more to this already flavor-packed soup.

Leftovers & Reheating

This soup will keep for 4-5 days if stored in an airtight container in the fridge, and the leftovers also freeze for up to 3 months.

To reheat your soup, put it in a microwave-safe container and heat it up for a few minutes. You can also heat your soup up in a pot on the stove.

What to Serve With Avocado Soup

You don’t need much else with this hearty Mexican soup recipe. Perhaps a nice slice of crusty bread or a bowlful of tortilla chips, or serve a smaller portion of this soup as a prelude to a Mexican meal. We love serving it with Mexican Pulled Pork Carnitas, Ground Pork Tacos, or when we have breakfast for dinner, like these Smoked Chicken Chilaquiles

Recipe FAQs

Can I use an Instant Pot or a pressure cooker to make this Mexican Chicken Soup?

Absolutely! In fact, using an Instant Pot or a pressure cooker is a great way to save time and get dinner on the table faster. Simply follow the recipe instructions as written, but adjust the cooking time and liquid amounts as needed for your specific appliance.

What if I don’t have leftover chicken?

If you don’t have leftover chicken, grill some chicken breasts or bake a boneless chicken breast or two in the oven or air fryer and use that. You can also try our Smoked Whole Chicken recipe so you have plenty of leftovers for recipes like our Leftover Smoked Chicken Nachos with Mango Salsa, Curry Chicken Salad, or Chicken Tinga Stuffed Peppers

What are some good toppings for Mexican Chicken Soup?

Some of our favorite toppings for this soup include shredded cheddar cheese, fresh cilantro, a dollop of sour cream, and a squeeze of lime juice. Warm corn tortillas on the side also make a great addition!

More Easy Soup Recipes

Congratulations, you’ve made it to the end of the recipe! You’re finally ready to enjoy a big bowl of this delicious Mexican Chicken Soup. Not only is it packed with flavor and healthy ingredients, but it’s also a comforting and satisfying meal! So, whether you’re a seasoned pro in the kitchen or trying your hand at soup-making for the first time, this recipe is sure to please! Also, don’t forget to rate the recipe card and leave a comment below to help out the next reader!

Chicken Soup with Avocados

5 from 12 votes
Prep: 5 minutes
Cook: 1 hour 20 minutes
Resting Time: 5 minutes
Total: 1 hour 30 minutes
Servings: 6
Indulge in the rich and authentic flavors of our Mexican chicken soup. Tender chicken, crisp cabbage, creamy avocado, and a medley of aromatic spices simmer together to create a comforting bowl of goodness. Serve it hot, garnished with a squeeze of lime and a sprinkle of fresh cilantro for a taste of Mexico in every spoonful.

Recommended Equipment

Ingredients  

For Soup

  • 2 tbsp cooking oil
  • 2 Leeks rinsed and chopped
  • 2 Celery stalks rinsed and chopped
  • 2 Carrots rinsed and chopped
  • Salt to taste
  • 4 cloves Garlic minced
  • 2 tbsp Girl Carnivore Chick Fest
  • 4 – 6 cups low sodium Chicken broth
  • 2-3 cups Leftover chicken chopped into bite size pieces
  • 14 oz fire roasted Diced tomatoes
  • 4 Limes juiced

To serve

  • Avocado 1 – 1 ½ per bowl
  • Shredded cabbage
  • Scallions sliced green parts only
  • Cilantro chopped
  • Crema
  • Lime zest

Instructions 

Saute veggies

  • Heat Dutch oven over medium heat.
  • Add oil
    2 tbsp cooking oil
  • Add leeks, celery and carrots. Season with salt
    2 Leeks, 2 Celery stalks, 2 Carrots, Salt
  • Sautee 5 to 7 minutes.
  • Add garlic cook 30 seconds longer.
    4 cloves Garlic
  • Deglaze with a splash of chicken broth

Add broth

  • Slowly add in the chicken broth, leftover chicken, and tomatoes
    4 – 6 cups low sodium Chicken broth, 2-3 cups Leftover chicken, 14 oz fire roasted Diced tomatoes
  • Bring to a boil.

Simmer:

  • Reduce heat and let the soup cook over a low simmer 45 minutes to 1 hour.
  • Remove from heat and stir in the lime juice, stirring to combine.
    4 Limes

Serve:

  • Allow the soup to rest for 5 to 10 minutes before serving.
  • Ladle into bowls and top with lots of chopped avocado, shredded cabbage, scallions, cilantro, and a drizzle of crema, if desired.
    4 Limes, Avocado, Shredded cabbage, Scallions, Cilantro
  • Add a pinch of lime zest to finish and serve hot.
    Lime zest

Notes

If not whole 30, you can use a splash of dry white wine to deglaze the dutch oven. The alcohol cooks out.
If keto, but not whole 30, feel free to add a splash of crema to this.
To keep the avocado from getting soft or mushy, add it only when serving the soup to individual bowls.
Serve with hot sauce if desired.

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 21g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 278mg | Potassium: 634mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4209IU | Vitamin C: 20mg | Calcium: 98mg | Iron: 3mg
Course: Soup
Cuisine: Fusion, Mexican
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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5 from 12 votes (12 ratings without comment)

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