Comfort Food Recipe: Chicken Avocado Soup
This chicken and avocado soup is warm, creamy, and satisfying.
My kids are my official taste testers if you will, except for my youngest. She’s still a bit finicky, but she’ll come around. They try all of my creations, and tell me what they think. So it was no surprise when my daughter sends me an e-mail saying, “WE SOOO NEED TO HAVE THIS” along with a link to a recipe for chicken and avocado soup.
A quick click over to Delish.com and I’m inclined to agree with her. I cooked it verbatim and I thought that it was good, but could be better. After some adjustments I can tell you with good confidence that this is one of the best soups I have ever eaten. My daughter who sent me the link however, doesn’t like it at all…eh whatcha gonna do?
The soup is very simple, and takes about 30 minutes to cook from start to finish. While I’m not a big fan of cooked avocado I have to admit that they take on a completely different flavor profile in this soup, and serve as a rich and creamy base.
Chicken avocado soup deconstructed
As far as simplicity goes this soup is as simple as boiling water. Chicken breasts, chicken stock, avocados, some seasonings, and a little cream is all that’s needed to transform those simple ingredients into a dish with incredibly complex flavors.
Use of a blender or food processor is the key here, and makes preparation simple. The avocados need to be puréed and nothing else will do the job quite like either of those two tools.
There’s a whole lot of bland going on here, so we need to add some spices. Besides the traditional salt, pepper, and all-purpose seasoning I added some Mexican seasoning blends. Adding menudo seasoning blend, rojo fajita seasoning, and some ground cumin brings this soup to life.
Remember that it’s easier to add seasoning than to take it out, so go lightly at first.
Once the chicken has been browned and cubed, everything gets cooked together in the same pot and you’re done. Now how’s that for easy?
Yield: 1 Gallon
- 2tbsp Olive oil
- 2lbs. Boneless, skinless chicken breast
- 5 Ripe avocados (skinned and pitted)
- 4cloves Garlic (peeled)
- 2lg White onions (chopped)
- 2 Fresh jalapenos (Seeded)
- 7C Water
- 6C Chicken stock
- 1C Heavy whipping cream
- 2tbsp Fresh lime juice
- 2tbsp Fresh lemon juice
- 2tbsp Menudo seasoning blend
- 2tbsp Rojo fajita seasoning blend
- 1tbsp Ground cumin
- Kosher salt, fresh ground black pepper, all-purpose seasoning to taste
Place a heavy, large stock pot over medium-high heat and add the oil.
Once shimmering and slightly smoky, add the chicken breast and brown well on both sides (about 2 minutes per side), then remove to a plate and allow to cool.
Add the chicken stock and remaining water to the pot and deglaze, making sure to scrape the bottom well.
Place the avocados, garlic, onions, jalapenos, and half of the water in a blender, or food processor, and purée.
Dice the chicken breasts into ½" pieces.
Add the purée, chicken, citrus juices, cream, and dry seasonings.
Reduce heat to medium and cook until chicken is completely done stirring occasionally.
Taste and adjust seasoning.
Chicken and avocado comfort food
The flavors in this unassuming soup come to the forefront from the first spoonful. The bright citrus, creamy avocado and rich chicken match perfectly to make a soup that will easily make it to you comfort food list.
As a lunch it is hearty and satisfying, but this soup begs for a cold winter’s day. Make the whole recipe, freeze the leftovers, and use any excuse at all to heat up a bowl.