I'm a big fan of avocados – they're like a magical fruit! You can munch on 'em, slap 'em on your face, or toss 'em into this soup – talk about versatility, right? Now, let's talk about this chicken avocado soup. It's seriously yummy, plus it's light and low on the calorie count. And those big, creamy avocado chunks? They practically melt in your mouth as you slurp it down. I'm telling you, it's a real lovefest – one of our all-time favorites to whip up and dig into!
Ingredients:
For the Soup:
1 tablespoon olive oil
1 1/2 cups green onions, finely chopped, divided
1 tablespoon minced garlic
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon cumin
1 tomato, diced
4 jalapeños, seeded and minced
2 jalapeños, diced (for garnish)
2 containers (32 oz each) of chicken broth
1 teaspoon coarse kosher salt
Freshly ground pepper, to taste
2 avocados, diced
1/2 cup cilantro, finely chopped
Lime wedges
For the Chicken:
2 pounds skinless boneless chicken thighs
2 tablespoons olive oil, divided (for cooking in batches)
2 tablespoons butter
Garlic powder
Cumin
Salt and pepper, to taste
Instructions:
For the Chicken:
Season the chicken thighs with salt, pepper, garlic powder, and cumin. You can eyeball it, ensuring both sides are well coated.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Avoid crowding the pan by cooking the chicken in batches.
Place the seasoned chicken in the skillet, lower the heat to medium, cover the pan, and cook until the internal temperature of the chicken reaches 165°F. This will ensure it's cooked through and retains its juices. Once cooked, slice the chicken and cover it with foil to keep it warm. Repeat the process with the remaining chicken using the remaining olive oil and butter.
For the Soup:
In a Dutch oven or a similar large pot, heat 1 tablespoon of olive oil over medium heat until hot.
Add 1 cup of chopped green onions and minced garlic to the pot. Sauté for about 2 minutes until they become fragrant and slightly softened.
Stir in the diced tomato and sauté for another 1 minute until it becomes soft.
Add the chicken broth, cumin, chili powder, smoked paprika, and salt to the pot. Stir well to combine and bring the mixture to a boil.
Reduce the heat, cover the pot, and let it simmer on low for 15 to 20 minutes to allow the flavors to meld.
To Serve:
In individual serving bowls, ladle the hot chicken broth.
Add sliced chicken, diced avocado, remaining 1/2 cup of chopped green onions, and cilantro.
Serve each bowl with a lime wedge for an extra burst of flavor.