Soup is a comfort food that we enjoy year-round in San Francisco. You never know when you’ll be faced with a foggy, chilly day, whether summer or fall! This soup is a perfect answer to the chill and comes together very quickly using chicken you’ve already cooked. To make this simple Mexican Chicken & Avocado Soup, you can use my Slow-Cooked Salsa Verde Chicken or any other appropriately seasoned, shredded cooked chicken you have on hand.
Mexican Chicken & Avocado Soup Recipe
This Mexican Chicken & Avocado Soup recipe is paleo, keto-friendly & is also 21-Day Sugar Detox friendly! So enjoy it on your #21DSD!
Mexican Chicken & Avocado Soup
Ingredients
- 1 tablespoon ghee butter, coconut oil, or bacon fat
- 4 stalks celery finely diced
- 1 large yellow onion finely diced
- 4 carrots finely diced
- 2 cloves garlic grated or minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 quarts 64 ounces chicken bone broth (homemade preferably)
- 1 cup canned pumpkin for nightshade-free, pictured or 1/2 cup tomato paste
- 1 1/2 pounds shredded cooked chicken or 8 servings Slow-Cooked Salsa Verde Chicken (linked above)
- FOR GARNISH
- 2 avocados sliced
- Chopped fresh cilantro
- Lime wedges
- Coarse sea salt and coarsely cracked black pepper
Instructions
- Melt the ghee in a large pot over medium heat. Add the celery, onion, and carrots and cook for 4 to 5 minutes, until tender. Add the garlic and cook for 1 minute more. Add the coriander, cumin, salt, pepper, broth, and pumpkin and stir to combine. Bring to a boil, then lower the heat and let the soup simmer for 10 minutes.
- Add the shredded chicken to the pot and stir to combine. Heat briefly, just to warm the chicken, then taste for seasoning, adding more salt and pepper if needed.
- Ladle the soup into bowls and garnish each serving with avocado slices, cilantro, a squeeze of lime juice, and some coarse salt and cracked pepper.
FODMAP-FREE?
Omit the onion and garlic and the avocado garnish.
SPICE BLEND SWAP
Use 2 to 3 tablespoons of either TACO & FAJITA or TEX MEX Balanced Bites Spices blends
FREEZE ME
Freeze the soup without the avocado added.
COOKING TIP
I highly recommend that you use homemade chicken broth for this recipe. Not only will it provide more nutrition than the store-bought variety, but it will also impart maximum flavor. Be sure to adjust the amount of salt that you add according to how salty your broth is and taste the soup o en to adjust.
CHANGE IT UP
If you can tolerate nightshades, add 1 teaspoon each of paprika and chili powder.
Comments 1
Ooh Nice! Definitely going to try this one. I’m a major chicken soup lover. My favorite is tom kha kai, but I’m sure your Mexican soup I going to be great too.