Description
A warm, bright, and satisfying soup featuring savory shredded chicken, tangy tomatoes, and smoky spices, topped with creamy avocado.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 avocado, diced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 1 tbsp oil (for sautéing)
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat. Add the chopped onion and bell pepper. Cook, stirring occasionally, until the vegetables are soft and slightly translucent, about 5–7 minutes.
- Stir in the minced garlic, 1 teaspoon cumin, and 1 teaspoon chili powder. Cook for about 1 minute until fragrant.
- Add the shredded chicken, the can of diced tomatoes (with juices), and 4 cups chicken broth to the pot. Bring the soup to a gentle boil. Reduce heat and let it simmer uncovered for 20 minutes.
- Taste and season with salt and pepper. Ladle the soup into bowls and garnish with diced avocado, fresh cilantro, and lime wedges.
Notes
For a richer texture, stir in 2–4 oz cream cheese or 1/4 cup heavy cream near the end. Use rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 3g
- Sodium: 875mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg