We have a love of most things that fall into the Mexican food category…and for some of our family that also means very spicy! We most certainly inherited that from my mom and Makenna’s grandma…possibly from being quite short & spunky? Spicy and spunky…pretty much the same thing we like to believe, because the two words can almost always be used interchangeably!
My mom may have liked this soup, but probably only if I didn’t tell her it has avocado in it. She did not like avocado…at…all, or most foods for that matter! We’re pretty sure she had some form of celiacs – many foods made her sick and so from a young age just decided not to eat rather than deal with the pain. One thing she did live on was corn chips and salsa, the spicier the better! It was her food group as she called it and we all grew up enjoying the spicy flavors!
Back to the soup…it can be made as spicy or non spicy as you’d like by just adjusting the amount of jalapeno & chipotle chile flakes you add or completely omit! But….the chipotle does add some yummy smokiness to the flavor of the soup, so maybe adjust the jalapeno first and just go easy on the chile flakes? Your choice of course, start with a little and then adjust as your taste buds allow!
We use freshly roasted poblano (often mismarked at grocery stores as pasilla) peppers in this recipe (see instructions for those here), but you can certainly substitute a couple of 7oz can of green chiles – but if you haven’t tried roasting your own peppers…oh my! So much better than the canned variety – give it a try!
We like to top this soup with crunchy, fresh and bright flavors. Some of our favorites: sliced radishes, chopped green onions, chopped cilantro, diced tomatoes, diced avocado…and if you’re not doing a 21DSD – toss in some plantain chips…some serious crunch! Don’t forget the squeeze of fresh lime juice!
spicy chicken avocado soup
the perfect blend of creamy avocado, chicken with a subtle kick of heat
- 1-2 T Chosen Food Avocado oil (or fat of choice)
- 1 c chopped green onions + more for garnish
- 2 cloves fresh garlic
- 1 jalapeno, seeded and roughly chopped (omit if you don’t want it very spicey)
- 6 c chicken broth (homemade is best, but boxed will of course work)
- 1 t Redmond Real Salt
- 2 t cumin
- 1-2 avocados, diced + more for garnish (depends on how big they are)
- 1½-2 c cooked, shredded chicken
- 1-3 t chipotle chili flakes + more for garnish
- juice of 2-3 limes + extra wedges for garnish
- 2 roasted poblano peppers, seeded and chopped
- handful of chopped fresh cilantro + more for garnish
- s&p to taste
- optional garnish items: sliced radishes, diced tomatoes, crispy tortilla strips, (here’s our recipe for flour tortillas, make em’, slice them up and give them a quick fry) diced avocado, swirl of coconut milk, chopped cilantro, chopped cilantro, plantain chips, more chipotle chile flakes…cotija cheese if you can tolerate a bit of dairy & don’t forget an extra squeeze of lime juice!
- Combine coconut oil, green onions, garlic and jalapeno in a large stock pot (at least 5 qt) and saute until all items are soft and fragrant.
- Add chicken broth, salt and cumin and let simmer for about 20 minutes, you have to let those flavors mingle!
- Toss in avocado and using an immersion blender, blend until all avocado is pureed and smooth. Alternately, if you don’t have an immersion blender (get one…it’s a must kitchen gadget!) you can puree in a blender in small amounts. But PLEASE…remember that hot liquids in a blender have to be done carefully, VERY carefully in small batches. Otherwise you’ll have a burning, hot mess of a volcano out the top of your blender and all over your hands and kitchen! Please get an immersion blender!
- After avocado is completely smooth, add shredded chicken, chipotle chili flakes, lime juice, poblano peppers and chopped cilantro. Taste and add additional salt, pepper and/or lime juice.
- Ladle into bowls and garnish with suggested toppings above, or simply eat as is…either way your mouth is gonna love this!