This chicken avocado soup with cilantro and lime is the perfect cold weather fix. It’s packed full of vegetables, spices, and rotisserie chicken and topped with sliced avocado.
Soup has always been one of my favorite ways to celebrate the colder weather months.
Especially when that soup is PACKED full of chicken, avocado, lime, and cilantro.
This chicken avocado soup is the perfect all-weather soup. Its flavors are light and bright and are great for cold, snowy weather, or light summer weather.
I like to top my soup with extra cilantro, jalapeno, and crunchy tortilla strips because I’m ALL ABOUT the toppings!
Trust me, if you’re in the mood for soup you’re going to love this easy and simple (ready in just 35 minutes!) chicken avocado soup.
If you want added flavor you could make my Instant Pot Chicken Stock!
Craving more chicken soup? Try my Peruvian Chicken Soup (Aguadito de Pollo), Instant Pot Chicken Noodle Soup, Chicken Coconut Milk Turmeric Soup, and Chicken and Chard Tortilla Soup.
Table of Contents
Ingredients for chicken avocado cilantro lime soup
- Olive oil
- Green bell pepper – red, yellow, or orange bell pepper can be used in place of green.
- Onion
- Jalapeno – serrano peppers can be substituted.
- Garlic
- Chili powder
- Smoked paprika
- Cumin
- Chicken stock – you can also use chicken broth if that is all you have.
- Shredded cooked chicken – I’m using chicken from a rotisserie chicken, but feel free to use leftover classic roast chicken, sliced grilled chicken, or shredded fresh chicken breast.
- Cilantro
- Lime juice – use fresh lime juice for the best flavor.
- Avocado – I like to use Hass avocado.
How to make chicken avocado soup
Making this chicken avocado soup recipe is so easy!
- Heat your olive oil in a Dutch oven or soup pot over medium heat.
- Add bell peppers, onions, and jalapeno, and saute until tender.
- Add in garlic and spices and stir to combine.
- Pour in chicken stock and shredded chicken and simmer for 15 minutes.
- Right before serving, stir in lime juice and minced cilantro.
- Serve topped with sliced avocado and cilantro.
The best chicken to use
If you’re looking to keep things simple and fast, try using shredded rotisserie chicken!This helps speed up the process and is an excellent use for the already flavorful chicken.
You can also use leftover turkey from Thanksgiving or even leftover roast chicken.
Other great options are canned chicken, frozen fully cooked chicken, or poached shredded chicken breast.
Topping ideas
This soup is naturally full of flavor but if you want a few topping ideas I have you covered!
- Chopped cilantro
- Sour cream or crema
- Sliced green onions
- Cotija cheese
- Jalapeno slices
- Lime wedges
- Tortilla strips
Tips and tricks
Mexican chicken soup is easy to make BUT here are a few tips and tricks to make it even easier!
- Use high-quality chicken stock for a rich, delicious flavor.
- Freshly squeezed lime juice will give you the best citrus zing.
- Mince your cilantro so it incorporates well into the soup.
- Use shredded rotisserie chicken for ease.
Storage and leftovers
You can store any leftovers in an airtight container in the fridge for up to 3 days. Reheating can be done on the stovetop or in the microwave.
To freeze, add to a freezer safe container and store in the freezer for up to 3 months. Do not add the avocado to the frozen soup, that is should only be served fresh.
FAQ for this chicken lime soup
More soup recipes
- Craving a Tex-Mex soup with a tomato base? Try my Spicy Chicken Lime Soup.
- Want a classic Chilean soup? Try my Chilean Carbonada Soup.
- Love your Instant Pot? Try my Instant Pot Pork Chili Verde.
- Need to use your slow cooker? Try my Slow Cooker Taco Soup.
Chicken Avocado Soup with Cilantro and Lime
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced green bell pepper
- 1 cup diced yellow onion
- 2 whole jalapeños seeded and minced
- 4 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 32 ounces chicken stock
- 3 cups shredded cooked chicken
- 1/3 cup minced cilantro
- 1/2 cup lime juice freshly squeezed, about 2 limes
- 4 avocados halved, pitted, peeled and sliced or cubed
Instructions
- In a large soup pot, add olive oil over medium-high heat.
- Once the oil is hot, add bell peppers, onion, and jalapeño. Cook until the onion is translucent and the vegetables are starting to soften.
- Add garlic, kosher salt, chili powder, smoked paprika, cumin, and black pepper. Stir to combine and cook for another 30 seconds just until the garlic is fragrant.
- Add chicken stock and shredded chicken. Bring to a boil and then lower the heat and simmer for 15 minutes to help combine the flavors.
- Right before serving, add the cilantro and lime juice and stir to combine.
- To serve, add soup to a bowl and stop with avocado.
- Serving suggestion: Top with additional chopped cilantro, lime slices, and tortilla chips if desired.
Notes
- Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
- Chicken, stock, broth, or bone broth can be used.
- Fresh lime juice is the best option for this soup.
- If you do not like cilantro, this soup is likely not for you. However, you can substitute parsley, but the soup’s flavor will change.