Paleo Friendly- Chicken Avocado Soup

Chicken avocado soup

Whoa! January flew by and today, I realized I haven’t blogged at all this year! That doesn’t mean we haven’t been cooking. Actually, because of all the snow days, we’ve been cooking so much, I simply couldn’t keep up with the blogging. What that means is I have a giant backlog of recipes to share. I’ll start with the soup we made last night because it’s quite possibly one of my all-time favorites. And it was absolutely perfect for our snowy evening. I believe it’s best eaten in front of a roaring fire in the fireplace, but that’s just me.

The spices in this soup are spot on: a little spicy, super savory, and they complemented the salt, pepper and garlic rubbed chicken, green onions and avocado. The thought of avocado in soup may sound strange, but the texture and flavor blended perfectly. Top it off with a little lime juice and WOW! Simply wow!

Even those not on the Paleo diet will enjoy this soup. I’d recommend serving it with some tortilla chips or strips for a little crunch!


  • 2 chicken breasts
  • 3 teaspoons olive oil, divided
  • salt, freshly ground pepper and garlic powder to taste
  • 1 1/2 cups green onions, finely chopped, divided
  • 1 teaspoon minced garlic
  • 1 tomato, diced
  • 3 – 14.5oz cans chicken broth
  • 1/4 teaspoon cumin
  • 1 tablespoon Italian blend (dried green herbs)
  • 1 tablespoon garlic chipotle rub
  • 1 teaspoon coarse kosher salt
  • 2 avocados, diced
  • 1/2 cup cilantro, finely chopped
  • lime wedges


Season chicken with salt, pepper and garlic powder. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Dice chicken and set aside.

In a large pot, heat the remaining 2 teaspoons of oil over medium heat until hot. Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes. Add diced tomato; Sauté 1 minute, until soft. Add chicken broth, cumin, and salt to pot. Stir well and bring to a boil. Cover and simmer on low for 15 to 20 minutes.

Fill each bowl in layers with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.

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