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5 from 12 votes

Chicken Soup with Avocados

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.
Prep Time5 minutes
Cook Time1 hour 20 minutes
Resting Time5 minutes
Total Time1 hour 30 minutes
Course: Soup
Cuisine: Fusion, Mexican
Servings: 6
Calories: 247kcal
Author: Kita Roberts

Equipment

  • dutch oven

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
  • Add GirlCarnivore Chick Fest
    2 tbsp Girl Carnivore Chick Fest
  • 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