Avocado & White Bean Chicken Soup
This Avocado & White Bean Chicken Soup is a light yet satisfying spring weeknight dinner, packed with protein, fresh flavors, and creamy texture without the heaviness. Perfect for easy meal prep or a healthy family meal, this simple chicken soup recipe comes together quickly with wholesome ingredients.
Can I add avocado directly to the soup?
- Yes, but add it at the end or when serving
- This keeps it creamy and prevents it from turning mushy
Can I use rotisserie chicken?
- Absolutely—a great shortcut!!
- Just shred and stir in during the last few minutes
Can I use canned white beans?
- Yes—drain and rinse before adding
- Makes this recipe quick and weeknight-friendly
Does this soup freeze well?
- Freeze the soup without avocado
- Add fresh avocado when reheating for best texture
How do I make it creamier?
- Blend a portion of the white beans into the broth
- Creates a naturally creamy texture without dairy!
What herbs work best?
- Cilantro, parsley, or even a little dill
- Adds freshness and balances the richness
Can I make it spicy?
- Yes—add jalapeño, chili flakes, or hot sauce
- Easy way to customize heat level!
Cook with me!
Avocado & White Bean Chicken Soup
Ingredients
- 2 chicken breasts boneless and skinless, about 1 lb.
- 1 teaspoon fine sea salt
- 1 teaspoon crushed black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 4 tablespoons olive oil divided
- 4 garlic cloves minced
- 2 poblanos charred
- Juice of 2 lemons
- 2 15- oz. cans Cannellini Beans drained
- 1/3 cup packed fresh cilantro chopped
- 2 ripe avocados peeled, pitted and chopped
- 6-8 cups chicken broth
- Thinly sliced red onion for garnishing
Instructions
- In a small bowl, combine the salt, black pepper, paprika, and cumin. Mix well. Add the seasoning to all sides of the chicken breasts.
- Add 2 tablespoons olive oil to a large soup pot over medium high heat. Let heat up for 1 minute, until hot and glistening.
- Add the chicken to sear 3-4 minutes on each side, until browned.
- In the meantime, char the poblanos by either cooking directly on the gas stovetop racks for 2-3 minutes on each side, or by broiling in the oven 1-3 minutes on each side. Slice out the stem and seeds, then chop into small bite-sized pieces.
- Add the minced garlic to the soup pot on the outsides of the chicken. Use a wooden spoon to saute it for 30 seconds.
- Add the chicken broth and chopped poblanos. Bring to a boil, then cover to simmer for 20-30 minutes.
- Remove the chicken with tongs to a plate. Let rest 5 minutes then shred into larger pieces between two forks. For a quicker method, use a stand mixer fitted with the whisk or paddle attachment. Add the shredded chicken back into the soup pot.
- Stir in the drained white beans, lemon juice, chopped cilantro, and remaining 2 tablespoons olive oil.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Light and Fresh, full of flavor, loved this soup!
So good and such a filling soup without feeling too heavy!!
My whole family loved it and requested it be a frequent meal! It’s a great recipe.
This worked exactly as written, thanks! So good!!!!
My family loved this! We make this at least 2x/month. Switched out the poblanos for cubanelle peppers.