There’s just something magical about a bowl of warm, creamy soup on a chilly day.
This Keto Chicken Avocado Soup is the perfect blend of comfort and health. It’s rich, hearty, and packed full of flavor while keeping it low-carb and keto-friendly.
This recipe only takes 30 minutes, making it one of my go-to meals when I need something quick and satisfying.
The creaminess of the avocado combines beautifully with tender chicken and spices for a dish that will completely win your heart.
Why You’ll Love This Keto Chicken Avocado Soup
Quick and Satisfying: This soup is ready in just 30 minutes, making it an ideal option for busy weeknights or a quick lunch.
Creamy Goodness: Thanks to the avocado and a splash of heavy cream, this dish is luxuriously smooth and indulgent.
Perfect for One: This recipe is a fantastic option for keto meals for 1 person, but it’s easy to double if needed.
Low-Carb Delight: It’s packed with protein and healthy fats, keeping it firmly in the realm of keto soup recipes.
What You’ll Need
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 small onion, diced
- 4 cups chicken broth
- 1½ cups cooked shredded chicken
- 1 medium avocado, diced
- ½ cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Fresh lime wedges, for serving
Pro Tips
- Cook a rotisserie chicken ahead of time to make the process even faster.
- If you prefer a chunkier texture, mash the avocado lightly instead of blending it.
- Add a tablespoon of finely diced jalapeño if you like a spicy kick.
- Serve with a side of low-carb tortilla chips for satisfying crunch.
Tools
- Large pot
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Blender or immersion blender (optional)
Substitutions and Variations
- Swap chicken with turkey for a post-Thanksgiving twist.
- Use coconut cream instead of heavy cream for a dairy-free version.
- Try adding spinach or kale for an extra boost of greens.
Make Ahead Tips
Prepare the soup base without avocado or cream and refrigerate for up to 3 days. Add these ingredients just before reheating for maximum freshness.
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the garlic and onion until softened and fragrant, about 2-3 minutes.
- Pour in the chicken broth, shredded chicken, cumin, chili powder, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes. Stir occasionally to combine flavors.
- Stir in the heavy cream and diced avocado. For a creamier consistency, use a blender or immersion blender to puree the soup to your desired texture.
- Garnish each bowl with freshly chopped cilantro and a lime wedge for a burst of brightness.
- Serve immediately and enjoy your warm, creamy bowl of Keto Chicken Avocado Soup!
Leftovers and Storage
Store any leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove. Avoid bringing the soup to a boil to keep the cream and avocado fresh and flavorful.
This Keto Chicken Avocado Soup is sure to become one of your favorite low-carb soup recipes. It’s a delicious, creamy, low-carb easy soup that delivers on both taste and nutrition. Let me know how you enjoyed this recipe! Drop a comment if you try it or have any questions. Happy cooking!
—– RECIPE CARD INFO —–
The course of this recipe: Main Course
Number of servings: 1
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: ~400
Food Labels:
Keto
Low Carbs
Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1 small onion, diced
4 cups chicken broth
1½ cups cooked shredded chicken
1 medium avocado, diced
½ cup heavy cream
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro, for garnish
Fresh lime wedges, for serving