Mexican Avocado and Chicken Soup Recipe

A hot avocado soup with a Mexican flavor
Yield: 4 - 6    Preparation Time: 15 minutes    Cooking Time: 1 hour and 15 minutes
This soup is perfect to serve in Spring. Lightly flavored chicken broth with added chunks of avocado, tomato and onion gives this soup an explosion of flavor. It is easy to make in one pot and adding shredded chicken adds a hearty texture to this soup.


6 cups chicken broth
1 tablespoon oil
3 cloves peeled and chopped garlic
1 tablespoon oregano
¼ cup cilantro leaves
1 small chopped onion
3 tomatoes
2 avocados
3 boneless and skinless chicken breasts
Salt to taste

Recipe Instructions


Heat the oil in a large size saucepan and fry the onions and garlic for about 1 min until tender. Slowly add in the broth, the oregano and the chicken.  Bring the mixture to the boil then reduce the heat and let it simmer for 1 hour on a low heat.

Preparing the chicken.
After the hour, remove the chicken from the pot and shred it.  Place the shredded chicken back into the pot.

Add the other flavors.
Chop up the cilantro leaves, the tomatoes and the avocados and then add them to the soup.

Let the soup sit for 10 minutes and then serve.