Chicken Avocado Soup
It’s also really easy to make, and comes together in less than 30 minutes! The avocado adds a creaminess and richness to the light broth and is naturally low-carb, keto and Whole30 friendly. If you wish, you can also add tortillas or serve it with rice on the side.
Growing up, my mom made soup practically every night whether it was a first course or the main meal. When she made her Colombian soups, avocados were always on the table to eat with the soup. As a kid, I wasn’t a fan, but as an adult I grew to love them and now I practically eat them every day!
Variations and Tips:
If you don’t have shredded chicken, you can cook 2 chicken breasts in the broth until tender, about 15-20 minutes, then shred with a fork (don’t overcook). If you prefer dark meat, boneless skinless chicken thighs work great here too. To make it spicy, add jalapeno or serrano peppers. To pack for work, bring the broth in a thermos or jar with the chicken, and bring the avocado separate, covered with plastic to prevent it from browning. When ready to eat, slice the avocado and add to the soup.
Recipe originally from 2010. Photo Credit: Plays Well With Butter
